Black Tea Red Wine Cherries

Black Tea Red Wine Cherries

1 1/4 cups dry red wine

2 bags organic black tea

1/2 teaspoon black pepper, preferably bourbon barrel smoked

4 large strips orange zest

2 teaspoons corn starch

1 tablespoon dry red wine

1/2 cup plus 2 tablespoons (130g) sugar

1/2 tablespoon balsamic vinegar reduction

1/2 teaspoon vanilla bean paste

2 cups  stemmed, pitted, and halved fresh Bing cherries

Heat red wine in a medium pot to a simmer and remove from heat. Add black tea bags, pepper, and orange zest. If you don’t want to strain the liquid, place black pepper into one of the tea bags and staple shut. Allow mixture to steep for 30 minutes. Remove tea bags and orange zest. Combine corn starch and 1 tablespoon red wine to make a slurry. Add sugar to wine in the pot. Bring wine back to a simmer, and whisk in slurry. Allow to boil for 1 minute to cook out the corn starch taste. Mixture will be slightly thickened. Remove from heat, and add balsamic vinegar and vanilla bean paste. Allow to cool to room temperature before adding cherries. Store cherries in the fridge for 1 week before enjoying or canning to preserve them longer. Drizzle over pound cake, ice cream, or substitute for maraschino cherries in your favorite cocktail!



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