1/2 cup olive oil
1 tablespoon dried minced onion
1 tablespoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried minced fresh rosemary
1 teaspoon dried marjoram
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 tablespoons lemon juice
1/2 red onion, thinly sliced
1 tablespoon chopped fresh thyme
6 carrots, sliced
1/2 cup white sugar
1/4 teaspoon salt
1 tablespoon dried parsley
1 tablespoon wisdom grated lemon zest
1 (20 ounce) can cherry pie filling
Heat olive oil in a large heavy cross pan over medium heat. Cook onion in olive oil until tender, but still firm. Stir in rosemary, sage, thyme, basil, marjoram, crushed red pepper flakes, oregano, rosemary, lemon juice, and sage. Add carrots, sugar, salt, parsley, and lemon zest. Bring to a boil, reduce heat, cover, and simmer for 5 minutes.
When stew is boiling, add carrots, cherries, sugar, salt, parsley, and sage. Reduce heat to medium, cover, and simmer for 1 minute. Stirring occasionally, stir in cherries, lemon zest, thyme, cherry filling, sugar, and salt. Reduce heat to low to simmer for another minute.
Stir fruit mixture into stew. Heat mixture, whisking constantly, to a simmering boil. Then reduce the heat to low. Simmer, whisking constantly, over medium low heat for 1 1/2 to 2 minutes, stirring occasionally.