Cherry sauce:
1 1/2 cup dry red wine
1 cup water
1/2 cup caster sugar
3 cups pitted morello cherries, drained
2 tbs kirsch
Directions:
Meanwhile, to make the cherry sauce, place the wine, water and sugar in a medium saucepan over high heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes or until sauce thickens. Remove from heat and set aside for 30 minutes to cool slightly.
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