Cranberry Sauce with Cherries, Marsala and Rosemary

Cranberry Sauce with Cherries, Marsala and Rosemary
Cranberry Sauce with Cherries, Marsala and Rosemary
Jeanne Thiel Kelley, a contributing editor at Bon Appétit, 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's a natural addition. I live in Southern California, and fresh rosemary is just everywhere."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 3 cups
American Sauce Berry Side Christmas Thanksgiving Cranberry Cherry Marsala Fall Winter Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 teaspoon ground allspice
  • 1 teaspoon minced fresh rosemary
  • 1 cup (packed) golden brown sugar
  • 1/2 cup dried tart cherries
  • Carbohydrate 68 g(23%)
  • Fat 0 g(0%)
  • Fiber 5 g(18%)
  • Protein 1 g(2%)
  • Saturated Fat 0 g(0%)
  • Sodium 18 mg(1%)
  • Calories 300

Preparation 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.)

Preparation 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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