Per your request:
Cranberry Sauce with Cherries, Marsala & Rosemary
2 cups dry Marsala
1/2 cup dried cranberries
1 12 ounce bag fresh cranberries
2 cups drained and HALVED dark sweet cherries -- (about 2 cans)
1 cup (packed) golden brown sugar
3 5" stems fresh rosemary
1/8 scant tsp. ground allspice
Combine the Marsala and dried cranberries in a deep saucepan (or it will catch fire!). Boil over medium-high heat until the mixture is reduced to 1 cup, about 10 minutes. Mix in fresh cranberries, sweet cherries, brown sugar, rosemary, and allspice. Bring to a boil and stir occasionally. Reduce heat to medium, cover pan and simmer until the cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove rosemary stems and transfer sauce to a bowl. Refrigerate until cold, about 3 hours.
The BEST cranberry sauce I have EVER had. A lovely combination of sweet and tart.
NOTES: Can be prepared several days in advance. Keep covered in the refrigerator. Remove from the refrigerator 1 hour before serving.