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Cherries in Red Wine Reduction with Sweet Cream


  • 1 lb fresh cherries
  • 7 oz box of Mother Rucker’s Sweets Almond Cookie Brittle
  • 1/2 cup sugar
  • 1 1/4 cups red wine
  • 2 tsp corn starch
  • 2 Tbsp red wine vinegar OR
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp almond extract
  • optional: 1 Tbsp kirsch
  • 1 cup heavy whipping cream (very cold)
  • 3 Tbsp powdered sugar
  • 1 tsp vanilla extract


1.Wash, stem and pit the cherries. Fill (6) 6 oz glasses 3/4 full with prepared cherries, set aside.
2.Put sugar in a small saucepan.
3.Mix one tablespoon of the red wine with the corn starch in a small bowl until it’s dissolved, set aside.
4.Add the rest of the wine and the vinegar to the saucepan. Bring the heat up to a boil, then reduce the heat so it’s at a low boil, stirring frequently, for 10 minutes.
5. During the last moments of cooking, stir in the corn starch slurry and let the mixture boil an additional minute or so, to thicken.
6. Turn off the heat and stir in the almond extract and kirsch, if using. Spoon wine reduction over cherries and top with whipped cream (recipe below).

*Use a full and fruity red wine, like pinot noir, Zinfandel, or Beaujolais.

Sweet Whipped Cream

Pour chilled cream into bowl of an electric mixer. Using the wire whip attachment –whip on high speed until it begins to thicken. Add powdered sugar and vanilla. Continue whipping until fluffy and cream holds soft peaks. Do not over whip –you’ll end up with butter. Serve immediately.