Cranberry Sauce with Cherries, Marsala and Rosemary

1. 1

   Combine Marsala and dried cherries in deep saucepan.

2. 2

   Boil until mixture is reduced to 2/3 cup, about 8 minutes.

3. 3

   Mix in remaining ingredients.

4. 4

   Bring to boil, stirring occasionally.

5. 5

   Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes.

6. 6

   Transfer to bowl.

7. 7

   Refrigerate until cold, about 3 hours.

8. 8

   (Can be prepared 1 week ahead.

9. 9

   Cover; keep refrigerated.)

* Per serving · 4 servings · Values may vary.

No additional tips available.