Meatballs with Tart Cherry Sauce

This cherry sauce isn't really tart but it is a thin sauce that gives the meatballs just little edge and added zing-almost perfect. This recipe is a keeper but it needs some tweaking, that is what makes it "almost" perfect. Until I can get it perfect, here is the recipe...

1 can Oregon brand Tart Cherries, well drained
1/2 sweet onion, sliced
1/4 c. sugar
1 tbsp. dry red wine
1 tbsp. raspberry vinegar
4 tsp. olive oil

1. In a non-stick skillet, heat 2 tsp. olive oil over medium-high heat. Add onion and cook about 5 minutes.
2. Stir in sugar and cook, constantly stirring until onion is tender and sauce begins to thicken; about 5 more minutes.
3. Add wine and vinegar (if you choose not to use the wine you can double the vinegar). Continue to cook until the sauce reduces by half; stir constantly, about 5 minutes more.
4. Add cherries and heat to warm through. Remove from heat and pour over meatballs in crockpot. Stir carefully and allow to cook on low for a couple hours and then turn crockpot down to warm to keep the sauce and meatballs warm. Stir occasionally.