250-500g cherries (fresh or tinned), pitted
500ml water
200ml red wine
2 sticks cinnamon
200g Chelsea Caster Sugar
1 tbsp cornflour

1. Combine the wine, water, Chelsea Caster Sugar, cinnamon and cherries in a saucepan.
2. Bring to the boil and simmer for 5 minutes. Mix the cornflour with a little water to form a paste and stir into the cherries to thicken them.
3. Allow to cool before serving.