2 c marsala wine
1/2 c dried tart cherries
12 oz cranberries (fresh or frozen)
12 oz frozen, pitted dark sweet cherries, halved
1 c packed light brown sugar
2 t fresh rosemary, minced
Bring the marsala and dried cherries to a boil in a large saucepan. Simmer till liquid reduces by 2/3 c (8 minutes). Stir in the remaining ingredients and return to a boil. Stir occasionally. Reduce heat to medium, cover the pan and simmer till the cranberries burst, stirring occasionally for 8 minutes. Transfer to a bowl and let cool to room temperature. Refrigerate for at least 3 hours. This will last in the refirgerator for one week.
Time: 3.5 hours Serves: 6-8
This sauce is excellent over poultry. It also freezes well.