1 lb. Bing cherries, pitted, halved ( 2 1/2 cups)
1/3 cup packed light brown sugar
3 tablespoons red wine vinegar
2 tablespoons water
2 tablespoon minced shallots
2 teaspoons chopped fresh thyme
1 teaspoon grated orange peel
1. Combine all ingredients except orange peel in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes.
2. With slotted spoon, place cherries in medium bowl. Boil remaining liquid over high heat 2 to 3 minutes or until syrupy. Remove from heat; stir in orange peel. Pour over cherries; refrigerate until cool. Store in refrigerator for up to 1 week; bring to room temperature before serving.
6 (3-tablespoon) servings
PER SERVING: 95 calories, 0 g total fat (0 g saturated fat), 1 g protein, 23.5 g carbohydrate, 0 mg cholesterol, 5 mg sodium, 1.5 g fiber