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Place frozen cherries, 2 tbsp of water, sugar, nutmeg, a pinch of salt and pepper in a saucepan. Heat on low-medium heat until the cherries soften and release the juices, helping them along by stirring pressing down with a spoon. This will take about 10 minutes.
Pour the sauce through a fine sieve and squeeze any juices from the cherries pressing them down with a spoon against the sieve. Discard the cherries, and pour the sauce back into a saucepan. Add the balsamic vinegar to the cherry sauce.
In a small bowl. mix the cornflour and a tbsp of water. Pour the mixture into the cherry sauce and stir. Heat the sauce, stirring continuously for 1-2 minutes. It should thicken ever so slightly (add a splash of water if it thickens too much) and have a lovely shine to it!
Serve the sauce warm with duck, pigeon or other gamey meat!