Ingredients
1
Turkish or 1/2 California bay leaf
3
(3- by 1/2-inch) strips fresh lemon zest
1/2
cup kirsch or other cherry-flavored brandy
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
Directions
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. 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.
3.
Drain cherries in a sieve set over a bowl. 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. Cool liquid slightly and discard vanilla bean, cinnamon stick, and cheesecloth bag. Transfer cherries and cooled liquid to jar and chill, covered, at least 2 hours to allow flavors to develop.
5.
Cherries can be kept in jar, chilled, up to 1 month.
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