Cherry Compote - cooking recipe

Ingredients

1 1/2 cups dried sour cherries (9 oz)
2/3 cup ruby port
3/4 cup dry red wine
6 tablespoons sugar
1 cinnamon stick (2 - 3 inches in length)
3/4 teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons red wine vinegar

Preparation

Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat.
Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute.
Remove from heat and cover, then let stand 15 minutes. Serve warm.