Still warm from the stove, this Cherry Wine Sauce is amazing drizzled over a bowl of creamy ice cream. But it's capable of much more, however. Try it on yogurt, on pancakes, on French toast, perhaps even some pound cake!
In a small sauce pan, whisk together the wine, lemonade, balsamic vinegar, sugar and cornstarch. Bring to a boil, then let it simmer while whisking. Drop in the cherries, and let it cook for about 2-3 minutes, or until the sauce begins to thicken.
Stir in the vanilla and remove from heat. Let it cool slightly. The sauce can be used immediately, or stored in a glass container in the refrigerator for later.