Instructions

1. In medium saucepan over medium-low heat, melt butter.
2. Add shallots and rosemary. Cook, stirring often, for 3 to 4 minutes or until shallot is translucent.
3. Add maple balsamic vinegar, orange juice, cherry preserves, salt, ancho chili seasoning, cocoa powder, brown sugar, maple syrup, Worcestershire sauce and dried cherry cranberries. Mix until all ingredients are incorporated.
4. Increase heat to medium-high. Add frozen cherries and cook until cherries are soft, about 20 to 25 minutes.
5. Remove saucepan from heat.
6. Allow mixture to cool for 10 to 15 minutes.
7. Place cherry mixture in blender or food processor, and puree until well blended and smooth. (Note: If mixture is still warm, be careful when blending; place towel over lid and use your hand to secure it to prevent hot liquid from spewing out of top.)
8. The sauce will continue to thicken during cooling. If it's too thick, thin with water until it reaches desired consistency.
9. Use immediately or allow sauce to cool completely and store in refrigerator for up to 2 weeks.