Ingredients

• 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

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Instructions

1. 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.)