Cherries and Berries in Zinfandel Wine

comments (3) January 13th, 2009

Pin It

thumbs up 4 users recommend

Strain out the spices before combining the poaching liquid with the fruit.
Click To Enlarge Photo: Ken Chernus

1 cup water
1 cup Zinfandel wine
1 cup sugar
2 tsp. pure vanilla extract
2 cinnamon sticks
10 peppercorns, cracked
10 whole cloves
4 cups mixed fruit (pitted cherries, boysenberries, strawberries, and blueberries)
2 Tbs. currant or strawberry jelly

4 servings

In a medium saucepan combine the water, wine, sugar, vanilla, cinnamon sticks, peppercorns, and cloves. Bring the mixture to a boil and cook for about 15 minutes, until it’s reduced to half its original volume. Strain and return to the pan.

Add the cherries and simmer for 10 minutes, until soft. Add the remaining fruit and continue to cook for 5 minutes. Remove from the heat and stir in the jelly.

Cool the mixture to room temperature, cover, and chill. Refrigerate for at least 6 hours or overnight so the fruit thoroughly absorbs the flavors. Serve chilled in glass bowls topped with crème fraîche, or warm over ice cream, a simple chocolate cake, or dessert crêpes.

Recipe by Edon Waycott
June 1999
from issue #21

posted in: berries, strawberries, blueberries, dessert, cherries

Comments (3)

Johnychamp writes: nice
Posted: 12:45 am on October 30th
louisecooper writes: Looks Yummy
Posted: 3:49 am on February 19th
ReubenScott writes: Wonderful
Posted: 6:31 am on January 22nd
Log in or create a free account to post a comment.