1 pint fresh BC cherries ( from Steve & Dan’s Fresh B.C. Fruit at the Old Strathcona Farmer’s Market!)
½ cup sugar
¾ cup Quail’s Gate pinot noir, or you favourite
¼ tsp. cinnamon
¼ tsp. nutmeg

• Pit the cherries, using a cherry pitter, or by slicing them in half and removing the pit, be careful, if your cherries are juicy, this will be messy
• Place the cherries, sugar, and pinot noir in a medium sauce pot and bring to a simmer
• Allow the cherries to cook until the juices come out and they soften, the cherry juice, sugar and wine will help to create a light syrup in about 8-12 minutes, but don’t let it cook too long because it can burn
• Once the liquid reaches a light syrup remove from the heat until time to serve the pie