Put cherries, water, cinnamon and lemon zest in a saucepan and cook fast for 10 minutes. Process the lot through a blender and add the red wine which has been boiled with the crushed cherry stones and strained. Thicken this to taste with potato. Sweeten as necessary and serve at once.
(This recipe reproduced by permission of the Hamlyn Publishing Group Ltd. from The Second Country Book edited by Barbara Hargreaves.)
© 1986 All rights reserved. Published by Macmillan.