Cranberry Sauce with Cherries, Marsala and Rosemary Recipe

Cranberry Sauce with Cherries, Marsala and Rosemary Recipe

  • 2 cups dry Marsala
  • 1/2 cup dried tart cherries
  • 1 (12 ounce) bag cranberries
  • 12 ounces frozen dark sweet cherries, halved
  • 1 cup (packed) golden brown sugar
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon ground allspice
  1. Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)
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