Cranberry Sauce with Cherries, Marsala and Rosemary

• 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

1. Combine Marsala and dried cherries in deep saucepan.
2. Boil until mixture is reduced to 2/3 cup, about 8 minutes.
3. Mix in remaining ingredients.
4. Bring to boil, stirring occasionally.
5. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes.
6. Transfer to bowl.
7. Refrigerate until cold, about 3 hours.
8. (Can be prepared 1 week ahead.
9. Cover; keep refrigerated.)

marsala, cherries, cranberries, sweet cherries, golden brown sugar, fresh rosemary, ground allspice

Taken from www.epicurious.com/recipes/food/views/cranberry-sauce-with-cherries-marsala-and-rosemary-102508 (may not work)