- 4 cups fresh Chilean cherries, pitted and halved
- 1/2 cup orange juice
- 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
Preheat oven to 450 degrees F.
Combine cherries, orange juice, thyme, paprika and salt in a 9×13-inch baking pan. Roast, stirring 3 or 4 times, until the cherries are starting to break down and the liquid has thickened, 35 to 45 minutes. Cool and store tightly covered in the refrigerator up to one week. Serve as a condiment on a cheese tray, with grilled pork or roasted chicken or inside a toasted cheese sandwich with provolone or cheddar cheese.
Makes 1 1/2 cups