Port Cherry Topping For Cheesecake - cooking recipe

Ingredients

2/3 cup tawny port or 2/3 cup sweet red wine
1/2 cup sugar
2 (10 ounce) bags cherries, pitted & frozen
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
2 teaspoons vanilla extract

Preparation

Combine port, 1/2 cup sugar, cherries, and vanilla in a large saucepan; bring to a boil.
Cook 5 minutes or until cherries are thawed and mixture is syrupy.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended.
Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny.
Remove from heat; cool to room temperature.
Cover and chill.
Serve over cheesecake.