Hippocras with cherries:

• 1.1 lbs. nice, fruity cherries, well mature
• 2.1 pints white wine, dry
• 3.5 oz. cane sugar
• 3.38 tbsp. Kirsch (cherry schnaps, liquor)
• 1 pinch of cinnamon
• 1 star-shaped anise
• 1 vanilla pod
• 1 tip of ginger
• 10 juniper berries
• 1 clove
• 6 saffron pistils

Cherry sauce:

• 2.21 lbs. cherries
• 2.1 pints red wine
• 3.5 oz. sugar
• 1 cinnamon cane
• 1 star-shaped anise
• 0.7 oz. butter
• 1 tip of ginger

Hippocras with cherries:

1. Mix all the ingredients, blend and let them infuse in the cold for 48 hours.

Cherry sauce:

1. Make a syrup with wine, spices, sugar and butter. Boil. Add the complete, washed cherries (with tale and core). Bring to boil and let it marinate in the cold. Then, put the whole in a hermetically sealed preserving jar.

• Preparation & cooking: 25 minutes