Bing Cherries With Ruby Wine Syrup

Prep Time5 mins
Active Time5 mins
Course: Dessert


  • 13 ounces pitted frozen dark sweet cherries thawed and drained juices reserved
  • 1/4 cup Somerset Ridge Ruby Port
  • 1/4 cup Somerset Ridge Ruby Red Wine
  • 3 tbsp granulated sugar plus more if needed
  • 1 tbsp cornstarch
  • 1/8 tsp almond extract optional
  • 1 1/2 pints vanilla bean ice cream store-bought or homemade


  • In a glass measuring cup, combine the juices from the cherries with the Ruby Port and Ruby Red Wine.
  • In a small saucepan, stir together the sugar and cornstarch until no lumps remain.
  • Gradually whisk in the wine mixture.
  • Add the cherries.
  • Cook over medium heat until the sauce boils and thickens, about 5 minutes.
  • Remove from heat and add the almond extract, if using. Let cool slightly.
  • Taste and add more sugar, if needed.
  • Serve the warm sauce over the ice cream.