Roasted Cherry Compote Recipe
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.