Main Page
Festive table
Cherry in red wine

Cherries in Red Wine

This unusual dessert is one the grown-ups will love. Because it contains alcohol, it's not for kids! For a kid-friendly version, swap the wine for cherry juice cut half-and-half with water—or just use cherry juice on its own and cut back on the sugar. It'll still come out plenty sweet.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Cherries (pitted)

300

Red wine (dry)

200

Sugar

100

Cherry gelatin (cherry)

Orange

0.5

Cinnamon stick

Heavy cream (33-35%)

100

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 2 g

Fats 7 % 3 g

Carbohydrates 89 % 39 g

140 kcal

GI: 67 / 3 / 31

Cooking method

Step 1:

Gather the ingredients. For cherries in red wine you'll need: fresh or frozen pitted cherries; a fragrant red wine; zest from half an orange; a packet of cherry gelatin dessert mix; sugar; and a cinnamon stick.
Step 2:

If the cherries are frozen, there's no need to thaw them. If fresh, wash and dry them, then remove the stems and pits—saving any juice that runs off.
Step 3:

Peel a thin layer of zest from the orange, taking care to avoid the white pith, or the dessert will turn bitter.
Step 4:

Finely mince the orange zest with a knife.
Step 5:

In a saucepan, combine the cherries (and their juice, if you have it), sugar, orange zest, the cherry gelatin powder (any red gelatin works—black currant, for instance—but I wanted to play up the cherry flavor), and the cinnamon stick.
Step 6:

Pour in the wine. Any wine works—dry, sweet, or semi-sweet. If you use a sweet wine, cut the sugar to 1 tablespoon or skip it entirely (the gelatin mix already has sugar), or the dessert will be cloying.
Step 7:

Set the saucepan over the heat, bring the wine to a boil, and cook over low heat, stirring, for 20–25 minutes.
Step 8:

Remove the cinnamon stick. If you'd rather not have orange zest in the finished dessert, take it out once it's flavored the wine—in that case, add it in large pieces so it's easy to fish out. I left the zest in, so I minced it finely from the start.
Step 9:

Spoon the cherries and wine into glasses or dessert cups and refrigerate for 1–2 hours until fully set.
Step 10:

For the topping you'll need: heavy whipping cream (33–35%) and vanilla sugar.
Step 11:

Whip the cold cream with the vanilla sugar to stiff, stable peaks. Chill it in the fridge for 20–30 minutes so it firms up and holds its shape better.
Step 12:

Transfer the whipped cream to a piping bag. If you're serving the dessert right away, you can pipe it on now; if not, it's best to whip the cream just before serving. Canned whipped cream works too.
Step 13:

Just before serving, top the dessert with the whipped cream. Enjoy!