cups dried sour cherries (9 oz)
cup ruby Port
cup dry red wine
(2- to 3-inch) piece of cinnamon stick
teaspoon black pepper
teaspoons red-wine vinegar
Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat. Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute. Remove from heat and cover, then let stand 15 minutes. Serve warm.