- 200g/7oz cherries from a jar or tin, strained with juice retained
- 30g/1oz caster sugar
- splash red wine
- 1 orange, juice only
- 100ml/3½fl oz double cream, whipped
- Heat the strained cherry juice in a small pan over a medium heat.
- Add the sugar, red wine and orange juice, bring to the boil and reduce by half.
- Add the cherries and cream and pour into a tall glass, to serve.