Sour Cherry Kissel.

• 2 cups pitted Sour Cherries, fresh or frozen
• 1 cup granulated sugar
• 3 tablespoons potato starch dissolved in 3/4 cup cold red wine
• 2 teaspoons lemon juice
• 1 cup good quality red wine

1. Place cherries in a bowl, cover with half of the sugar. rnPut the Sour Cherries in a colander over a medium sauce pan. Let it stay for about 45 minutes to 1 hour. Mix them periodically.
2. The accumulated juice mix with remaining sugar, add 1 cup of the wine and cook for 5-6 minutes, then add the drained cherries and cook for a 2-3 more minutes. To preserve the bright color and enhance the taste add lemon juice.
3. When the syrup is ready, takeoff the stove and strain through a fine sift.rnCool to room temperature; then stir-in the potato starch dissolved in the cold wine, return to the stove (only syrup) and cook stirring until just starts to boil. Strain ones more.
4. In the bottom of 8 nice glasses or bowls put a few cherries and pour the syrup on top.rnCover the top with some sanding or just coarse sugar to prevent from film forming. rnChill until ready to serve.

sour cherries, sugar, starch, lemon juice, red wine

Taken from food52.com/recipes/12169-sour-cherry-kissel (may not work)