Caputo’s Ricotta with Port Cherry Sauce

3 cups Port wine, you may substitute Marsala if desired
¼ cup sugar
1 t cinnamon
1 t vanilla extract
3 cups cherries, pitted, you may substitute 2 cups of frozen cherries
1 T corn starch
3 T cranberry juice
2 cups fresh ricotta, drained

In a saucepan, combine the Port wine with the sugar, cinnamon and vanilla. Bring to a boil and cook until it reduces by about ½, about 15 minutes.

Meanwhile, in a small bowl, mix the cornstarch with the cranberry juice and set aside. Add the cherries to the saucepan and cook for an additional 10 minutes. Add the cornstarch mixture to the saucepan, and cook, stirring until the mixture thickens.

To serve, distribute the ricotta among individual bowls and top with the cherries and sauce.

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