Photo: Mike Garten
Ingredients
2 cups (10 ounces) frozen pitted cherries
1/2 cup brown sugar
Chunks of peel from 1 orange
2 Tbsp. balsamic vinegar
1/2 cup red wine
1/4 cup raisins
1 cinnamon stick
Directions
Preheat oven to 450º. On a large rimmed baking sheet covered with foil, scatter cherries, brown sugar, chunks of orange peel and balsamic vinegar. Stir together and roast for 25 minutes, stirring 3 times. In a wide saucepan, pour red wine. Roughly chop cherries into raisin-size pieces, transfer cherry mixture (including liquid) to saucepan and stir. Once slightly cooled (about 5 minutes), discard orange peel. Add raisins and cinnamon stick and simmer over medium-high heat, stirring frequently, for 5 to 10 minutes (when a spoon is drawn through the pan, the divide shouldn't fill for 2 to 3 seconds). Remove cinnamon and chill before serving.
Directions
Preheat oven to 450º. On a large rimmed baking sheet covered with foil, scatter cherries, brown sugar, chunks of orange peel and balsamic vinegar. Stir together and roast for 25 minutes, stirring 3 times. In a wide saucepan, pour red wine. Roughly chop cherries into raisin-size pieces, transfer cherry mixture (including liquid) to saucepan and stir. Once slightly cooled (about 5 minutes), discard orange peel. Add raisins and cinnamon stick and simmer over medium-high heat, stirring frequently, for 5 to 10 minutes (when a spoon is drawn through the pan, the divide shouldn't fill for 2 to 3 seconds). Remove cinnamon and chill before serving.
From the January 2018 issue of O, The Oprah Magazine
