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.”

Makes about 3 cups.

INGREDIENTS

  • 2cups dry marsala
  • 1/2cup dried tart cherries
  • 112-ounce bag cranberries
  • 12ounces frozen dark sweet cherries (about 2 2/3 cups), halved
  • 1cup (packed) golden brownsugar
  • 1teaspoon minced fresh rosemary
  • 1/2teaspoon groundallspice

  • DIRECTIONS

    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.)