Cherries Steeped in Balsamic and Red Wine


These effortless cherries are perfect over yogurt, angel food or other cake, ice cream, or in a pretty wine glass (shown in 2nd photo), with a little lemon or orange zest as a garnish. Barb L

Serves: About 4


1 ¼ cups red wine (Try a fruity wine such as Merlot)

¼ cup Flying Olive Black Cherry Balsamic Vinegar

1 pound cherries, pitted

Zest of 1 lemon, save some if serving by themselves

1 Tbsp sugar or sugar, more to taste

Yogurt, cake, mascarpone cheese, or ice cream, if desired


In a medium saucepan, bring the wine and Flying Olive Black Cherry Balsamic Vinegar to a boil. Add the cherries, lemon zest, and sugar. Immediately, reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally.

Cover the cherries and let them steep for 2-3 hours. If not using right away, refrigerate after letting them steep.

Serve in bowls with plenty of the wine balsamic sauce, whipped cream or topping, mascarpone, cake, yogurt, or whatever you desire.

Submitted by Barb L.