Sour-Cherry Thyme Glaze

• 1 1/2 cups sour-cherry preserves
• 1/2 cup chopped shallots
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons sherry vinegar
• 1 1/2 tablespoons fresh thyme leaves
• 1 teaspoon crushed dried red pepper

1. Combine all ingredients in a food processor and pulse until smooth.
2. Transfer to a jar with a tight-fitting lid and store in refrigerator until needed.
3. Making glaze a day in advance allows flavors to bloom and thickens glaze, which makes it easier to apply.

sourcherry preserves, shallots, mustard, sherry vinegar, thyme, red pepper

Taken from cooking.nytimes.com/recipes/1899 (may not work)