Cranberry Sauce with Cherries, Marsala and Rosemary
This recipe hails from a very well- worn and much loved Thanksgiving issue of Bon Appetit from 1999..… one that I borrowed from a very dear friend that year, and to this day, it still keeps company with my other cherished magazines and cookbooks in MY kitchen cupboard.
Of course, it was never my intention to hang on to it for so darn long, but life happens, the years roll by and eventually we both moved from the old neighborhood. In this season of giving thanks, I know that have a grateful heart for all of the treasured memories that were created with our friendship, kids and families. And I am blessed to be reminded of those memories each year when I take this old stained, dog-eared magazine off the shelf for yet one more go round.
I’m thinking it might just be time to wrap it with a ribbon and show up on her doorstep, magazine in one hand and a yummy bottle of wine in the other. I’m sure she’ll agree that we are way past due to catch up on the missed years of each other’s lives and would enjoy spending some time together reminiscing about the good old days.
So in the end, no secret family recipe’s to share this time, I’ve tried modifying and playing with this recipe over the years but at the insistence of my family, we always come back to the tried and true. Enjoy!
Cranberry Sauce with Cherries, Marsala and Rosemary
(Makes about 3 cups)
Ingredients:
2 cups dry Marsala
½ cup dried tart cherries ( I like to use dried apricots)
1 12-ounce bag cranberries (organic if possible)
12 ounces frozen dark cherries, halved (about 2 2/3 cups)
1 cup packed brown sugar
1 teaspoon minced fresh rosemary (plus a sprig or two for garnish)
½ teaspoon ground allspice
Directions:
Combine Marsala and dark cherries in a deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients and bring to a boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and the mixture thickens. Transfer to a bowl and refrigerate until cold, about 3 hours. Garnish with the sprig of rosemary and serve. (This recipe can be made up to a week ahead of time, cover; keep refrigerated)
From our home to yours, wishing you the Happiest of Thanksgivings
Bon Appetit!!