Cranberry Sauce with Cherries, Marsala and Rosemary

Marsala-reduced dried cherries, frozen dark cherries, and fresh cranberries in a warmly-spiced holiday sauce. Make it 3-4 days ahead and keep refrigerated.

Prep: 5 minutes | Cook: 20 minutes | Total: 3 hours 25 minutes (including chill) | Yield: 3 cups

Ingredients

• 2 cups Marsala wine
• 1/2 cup dried tart cherries
• 1 bag (12 oz) fresh cranberries
• 12 oz frozen dark cherries (about 2 2/3 cups), halved
• 1 cup packed golden brown sugar
• 1 tsp minced fresh rosemary
• 1/2 tsp ground allspice

Instructions

1. Reduce the Marsala: Combine the Marsala and dried cherries in a deep saucepan. Boil until the mixture is reduced to about 2/3 cup, approximately 8 minutes.
2. Cook the sauce: Add the cranberries, frozen cherries, brown sugar, rosemary, and allspice. Bring to a boil, stirring occasionally.
3. Simmer: Reduce heat to medium, cover, and simmer until the cranberries burst and the mixture thickens, stirring occasionally, about 8 minutes.
4. Chill: Divide into shallow heat-safe containers and refrigerate promptly until cold, about 3 hours.

Notes

• Can be prepared 3-4 days ahead. Cover and keep refrigerated.
• The Marsala adds a rich, wine-forward depth — do not substitute with a sweet cooking wine.
• Serve alongside roast turkey, ham, or pork.

Dietary Notes

For strict vegan diets, check the wine producer. Marsala is an alcoholic ingredient; reduction does not establish an alcohol-free sauce. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.