Recipe from the Chilean Fresh Fruit Association
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