• 2/3 cup tawny or ruby port wine
  • 1/2 cup sugar
  • 2 (10-ounce) bags frozen pitted dark sweet cherries
  • 1 vanilla bean, halved
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons cornstarch
  • 4 teaspoons water


  1. Combine port, 1/2 cup sugar, cherries, and vanilla bean halves (or vanilla extract) in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy.
  2. Remove vanilla bean halves; discard.
  3. Combine lemon juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended.
  4. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature.
  5. Cover and chill. Serve over cheesecake or other desired dessert.