Cherry Bay Summer Sauce For Lora

• 1/2 pound Montmorency cherries, pitted,and halved...if available, otherwise try any good fresh red cherry, even if it is sweet!
• 1/2 cup cane sugar
• 1 cup pinot noir (or malbec, or other red wine)
• 1/2 teaspoon fresh ground cinnamon
• 1/2 teaspoon fresh grated nutmeg
• 2 juniper berries
• 1 bay leaf
• 1 tablespoon basalmic vinegar
• 1 teaspoon orange zest
• 1-2 tablespoons arrowroot or cornstarch (depending upon how thick you desire the sauce)

1. Gently bring all of the ingredients, excepting the thickener, to a simmer in a saucepan.
2. Take out a few tablespoons of the liquid and dissolve the thickener in them before returning to the pan.
3. Continue cooking until reduced to the desired thickness. I prefer to use a thinner version for ice cream and a thicker version for meat. I will upload some photos of this on ice cream.

montmorency cherries, cane sugar, red wine, fresh ground cinnamon, nutmeg, berries, bay leaf, basalmic vinegar, orange zest, arrowroot

Taken from food52.com/recipes/5225-cherry-bay-summer-sauce-for-lora (may not work)