Cranberry Sauce with Cherries, Marsala and Rosemary

Prep Time: -
Cook Time: -
Serves: 12

Recipe Provided By: Epicurious.com

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Ingredients

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

Nutrition Info

Per Serving

Calories: 185 kcal
|
Carbohydrates: 35 g
|
Dietary Fiber: 2 g
|
Fat: 0 g
|
Protein: 0 g
|
Sugars: 29 g

About: Nutrition Info

Cooking Directions

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.)

Yield: 12 servings

3. Still Hungry?

Jeanne Thiel Kelley, a contributing editor at Bon Appetit, says, As far back as I can remember, my father has been glazing the holiday ham with Marsala (we always have ham and turkey on Thanksgiving). When I started making the cranberry sauce, I decided to mix in a little Marsala, figuring that the combination would complement the ham nicely. I was right, and the sauce is terrific with turkey, too. Rosemary might seem like an unusual seasoning in this sauce, but for me it is a natural addition. I live in Southern California, and fresh rosemary is just everywhere.

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