- 1 Turkish or 1/2 California bay leaf
- 4 whole cloves
- 4 black peppercorns
- 3 (3- by 1/2-inch) strips fresh lemon zest
- 1 1/2 cups red Zinfandel
- 1/2 cup kirsch or other cherry-flavored brandy
- 1/2 cup water
- 1/2 cup sugar
- 3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb)
- 1 (3-inch) cinnamon stick
- 1 vanilla bean, halved lengthwise
- Special equipment: kitchen string; a 4-inch square of cheesecloth; a 1-qt jar with lid
- Tie bay leaf, cloves, peppercorns, and zest together in a cheesecloth bag.
- Combine Zinfandel, kirsch, water, sugar, and cheesecloth bag in a 4-quart heavy saucepan and bring to a boil. Add fresh or frozen cherries with any juices, cinnamon stick, and vanilla bean and simmer, uncovered, until cherries are tender but still hold their shape, 3 to 4 minutes.
- Drain cherries in a sieve set over a bowl. Return cooking liquid to pan along with vanilla bean, cinnamon stick, and cheesecloth bag and boil until reduced to about 1 1/4 cups, about 12 minutes. Cool liquid slightly and discard vanilla bean, cinnamon stick, and cheesecloth bag. Transfer cherries and cooled liquid to jar and chill, covered, at least 2 hours to allow flavors to develop.