Bring the cherries and sugar to the boil in a saucepan. Let it boil for 3–4 minutes. Strain the juice through a sieve. Return the juice to the saucepan along with the cinnamon and star anise. Reduce the juice by about half, then turn down the heat so that it is just simmering.
Mix the cornflour with a little water and pour it into the pan with the cherry juice. Bring to the boil and add the cherries from the sieve. Bring to the boil again. Remove the pan from the heat and pour in the cherry wine or port, stirring well.
Remember to remove the cinnamon stick and star anise before the cherry sauce is warmed through and served with the risalamande.
You can, of course, find the recipe for risalamande HERE
