Cranberry Sauce with Cherries, Marsala and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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. Ingredients:
2 cups dry marsala |
1/2 cup dried tart cherries |
1 12-ounce bag cranberries |
12 ounces frozen dark sweet cherries (about 2 2/3 cups), halved |
1 cup (packed) golden brown sugar |
1 teaspoon minced fresh rosemary |
1/2 teaspoon ground allspice |
Directions:
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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