Cherries in Spiced Wine Syrup

1. 1

   Tie bay leaf, cloves, peppercorns, and zest together in a cheesecloth bag.

2. 2

   Combine Zinfandel, kirsch, water, sugar, and cheesecloth bag in a 4-quart heavy saucepan and bring to a boil.

3. 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. 4

   Drain cherries in a sieve set over a bowl.

5. 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. 6

   Cool liquid slightly and discard vanilla bean, cinnamon stick, and cheesecloth bag.

7. 7

   Transfer cherries and cooled liquid to jar and chill, covered, at least 2 hours to allow flavors to develop.

* Per serving · 4 servings · Values may vary.