Black cherry sauce

Combine, Boil, and Reduce:
1 cup dry red wine
1/3 cup sugar
1 t. balsamic vinegar
2 pieces lemon and
orange peel
1/2 t. black peppercorns
1/4 t. whole cloves
1 cinnamon stick
Strain; Combine
then Whisk in:
2 t. cornstarch
1 T. cold water
Add:
1 1/2 cups frozen
black cherries
Off Heat, Add:
1/4 t. almond extract
For the Garnish- Whip to Soft Peaks:
1 cup whipping cream
2 T. sugar
2 - 3 drops almond extract

1.Combine wine, sugar, vinegar, citrus peel, and spices in a small saucepan (use a peeler to shave off pieces of citrus peel. Bring to a boil and reduce to 3/4 cup, about 5 min. Strain; return liquid to pan.
2.In a small bowl, mix cornstarch with water. Bring wine back to a boil, whisk in cornstarch mixture, and simmer until thickened, about 2 min. Add cherries and simmer to heat through. Then, off heat, add almond extract. Serve warm