Summary

Ingredients

• 900 g sweet cherries, weihed pitted
• 500 g preservin suar, 2: 1
• 1 packet citric acid
• 100 ml port wine, red

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Instructions

1. Put the cherries in a large saucepan and puree with the hand blender. Stir in the preserving sugar and citric acid and let stand for 1 hour.
2. Then bring to the boil and let it simmer for 4 minutes. Remove from the plate and add the port. Remove any foam that may be present. Pour into glasses and turn upside down for 10 minutes.