Sweet, tart, rich, and full bodied like a good glass of red wine, this compote is divine on chicken liver pâté, in your morning yogurt, on cheese, pork, steak, or on a spoon straight out of the jar.

1. Place the cherries and their liquid in a saucepan on medium heat.
2. Reduce liquid by half, and then add the cinnamon, sugar, and red wine.
3. Continue to cook down until you have nothing left but a glaze and cherries, then mix in the balsamic and lemon peel.
4. Let cool and store in an airtight container in the fridge for up to 2 weeks.

Photography+food+styling by Linda Pugliese | Food+styling by Jeanne Lurvey