In today’s pairing column, which you can read here, I promise a recipe for cherry ketchup to go with a Kenwood 2012 Russian River Valley Pinot Noir and beef sliders. Here it is. When slathered on a rare slider or burger, the bing cherry ketchup enhances the resonance between the burger and wine.

Bing Cherry Ketchup • Makes about 2 pints

• 1 large shallot, chopped
• 1 garlic clove, crushed and minced
• 2 pounds pitted Bing cherries
• ¾ cup cane sugar or brown sugar
• ½ cup apple cider vinegar
• 1 cinnamon stick, about 2 inches long
• 1 bay leaf
• 1 cardamom pod, lightly crushed
• 1 teaspoons whole white peppercorns
• 1 teaspoon kosher salt
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon ground clove
• Zest of 1 lemon

1. Put the shallot, garlic, cherries, sugar, vinegar, cinnamon, bay, cardamom, peppercorns, salt and red pepper flakes into a large saucepan, set over high heat and bring to a boil. Reduce the heat to very low, cover and cook gently until the cherries are very soft, about 20 to 25 minutes.
2. Remove from the heat and let cool slightly. Use tongs to remove and discard the cinnamon stick and bay leaf.
3. Pass the mixture through a food mill into a clean saucepan.
4. Set the pureed mixture over very low heat, add the clove and lemon zest and cook, stirring frequently, until the mixture is quite thick.
5. Remove from the heat, cool, taste and correct for salt, acid and sugar.
6. Ladle into glass jars, cover and refrigerate for up to 6 weeks. To keep longer, process the ketchup according to manufacturer’s instructions and keep in the pantry for up to one year.