Perfect as a condiment for summer barbecues or an accompaniment to cheese plates. The relish keeps about 2 weeks.

1/4 cup red wine

2 tablespoons balsamic vinegar

2 tablespoons red-wine vinegar

2 tablespoons granulated sugar

1 2-inch cinnamon stick

1 star anise

2 cup pitted red cherries

Combine red wine, balsamic vinegar, red-wine vinegar and sugar in small saucepan over medium heat. Add cinnamon stick and star anise and bring to boil. Add cherries and simmer for 5 minutes or until cherries are soft.

Remove from heat and cool.

Place cherry mixture in a jar and let sit at room temperature overnight. Refrigerate. It will last several weeks. Makes about 2 cups.