Wash the cherries and remove the stones, add the wine and half the caster sugar and cinnamon stick. Leave them to marinate in the fridge for 1 hour. Place over the orange juice, maraschino and water and transfer to a pan. Heat gently until boiling. Remove any scum, adjust the sweetness with the remainder of the caster sugar and remove the cinnamon stick. Serve warm or chilled with a spoon of creme fraiche and a sprig of mint and icing sugar (optional). DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 12 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.1mg||1 %|
|Sodium 6.5mg||0 %|
|Potassium 134.7mg||4 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 32.3g|
|Protein 0.5g||1 %|
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Calories per serving: 151
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