Savory Cherry Compote

• 1/2 bunch thyme
• 2 bay leaves
• 2 chiles de arbol
• 3 star anise
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 1/4 cup granulated sugar
• 1/2 cup port
• Juice of 2 oranges
• 1 1/2 cups pitted cherries (about 1/3 pound)
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

1. Make a sachet of cheesecloth and put in it the thyme, bay leaves, chiles, star anise, cinnamon stick, and peppercorns.
2. Place the sugar and 1 cup water in a medium saucepan.
3. Bring to a boil over medium-high heat, and then add the port, the orange juice, and the sachet.
4. Turn down to a simmer, and add the cherries.
5. Poach the cherries 8 to 10 minutes, until just tender.
6. (The cherries should retain their shape; if theyve begun to look squashed, youve overcooked them.)
7. Strain the cherries over a bowl, and return the liquid to the saucepan.
8. Cook the liquid over high heat about 5 minutes, until it has reduced by two-thirds.
9. It should be slightly thickened and have a glossy sheen.
10. Strain the liquid, and cool.
11. Stir in the cherries, and season to taste with salt and a pinch of pepper.
12. When you are ready to serve the cherry compote, heat it in a saucepan and swirl in the butter.

thyme, bay leaves, arbol, anise, cinnamon, black peppercorns, granulated sugar, port, oranges, cherries, unsalted butter, kosher salt

Taken from www.epicurious.com/recipes/food/views/savory-cherry-compote-390841 (may not work)