Cherries in Spiced Wine Syrup

• 1 Turkish or 1/2 California bay leaf
• 4 whole cloves
• 4 black peppercorns
• 3 (3- by 1/2-inch) strips fresh lemon zest
• 1 1/2 cups red Zinfandel
• 1/2 cup kirsch or other cherry-flavored brandy
• 1/2 cup water
• 1/2 cup sugar
• 3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb)
• 1 (3-inch) cinnamon stick
• 1 vanilla bean, halved lengthwise
• Special equipment: kitchen string; a 4-inch square of cheesecloth; a 1-qt jar with lid

1. Tie bay leaf, cloves, peppercorns, and zest together in a cheesecloth bag.
2. Combine Zinfandel, kirsch, water, sugar, and cheesecloth bag in a 4-quart heavy saucepan and bring to a boil.
3. Add fresh or frozen cherries with any juices, cinnamon stick, and vanilla bean and simmer, uncovered, until cherries are tender but still hold their shape, 3 to 4 minutes.
4. Drain cherries in a sieve set over a bowl.
5. Return cooking liquid to pan along with vanilla bean, cinnamon stick, and cheesecloth bag and boil until reduced to about 1 1/4 cups, about 12 minutes.
6. Cool liquid slightly and discard vanilla bean, cinnamon stick, and cheesecloth bag.
7. Transfer cherries and cooled liquid to jar and chill, covered, at least 2 hours to allow flavors to develop.

turkish, cloves, black peppercorns, lemon zest, red zinfandel, brandy, water, sugar, sour cherries, cinnamon stick, vanilla bean, kitchen string

Taken from www.epicurious.com/recipes/food/views/cherries-in-spiced-wine-syrup-108366 (may not work)