1. Heat oil in a medium saucepan over medium until shimmering. Add shallot and cook, stirring frequently, until softened but not browned, about 4 minutes.
2. Add cherries, water, maple syrup, vinegar, and ginger and bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until cherries are plump and liquid is thickened, 5 to 8 minutes.
3. Remove from heat and stir in mustard and salt. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, December 2020