Cherry Wine (Vin de Cerise)

1 lb. sweet or sour ripe cherries
1 fifth dry red wine such as Merlot or Zinfandel
1 1/2 c. confectioners' sugar
1/4 c. kirsch

Discard any blemished cherries. Stem the cherries. Combine the cherries, wine, and sugar in a large, stainless steel or other nonreactive saucepan and bring the mixture to a gentle boil over medium-high heat. Cook for 5 minutes.

Transfer the mixture to a hot, dry, sterilized jar or crock with a wide mouth. Add the kirsch, cover and let stand in a cool, dark place for 2 days.

Remove the cherries and, if you wish, use them in any dish calling for macerated cherries. They also make a wonderful cobbler.

Filter the wine into a dry, sterilized bottle, pouring it though a funnel lined with several layers of cheesecloth. Cork the bottle and store the wine in a cool, dark place. It will keep for up to a year.

Source: Georgeanne Brennan

Prepared by: Lena for the May 2001 meeting