Dark Cherry & Cranberry Compote Recipe courtesy of St. James Winery

Ingredients: 1/2 cup St. James Winery Velvet Red Wine 1 1/2 cups fresh cranberries 2 three-inch strips lemon rind 1 16 oz. bag frozen pitted dark sweet cherries 2/3 cup sugar 3 tbsp fresh lemon juice Method: Combine the first four ingredients in a large saucepan over medium heat: cook 10 minutes or until fruit is soft, stirring occasionally. Stir in sugar and juice. Bring to a boil; reduce heat and simmer until thick, about 25 minutes, stirring occasionally. Discard lemon rind. Cool. Cover and chill. While it's still warm, drizzle a spoonful of this fabulous, fruity treat over vanilla ice cream and garnish with a sprig of mint. Or spoon chilled compote over angel food cake.