¼ cup brown sugar
3 - 4 tablespoons sriracha (depending on your tastes)
1 tablespoon orange juice
2 tablespoons apple cider vinegar
1 teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
Place all the ingredients in a medium saucepan over medium heat and simmer, stirring occasionally for approximately 30 minutes. The sauce will thicken and reduce. Use a potato masher to gently mash the cherries, but still leaving a lot of consistency (if desired). Cool. *Note - If you like a less chunky sauce, you can add the cooled sauce to a blender and blend until smooth. Spoon the cooled sauce in a jar and refrigerate for up to 2 weeks.