Best Cranberry Sauce With Cherries Marsala And Rosemary Recipes

Marsala Cranberry-Cherry Sauce image

Provided by cannedfood

Categories < 15 Mins

Time 15m

Yield 10 serving(s)

Number Of Ingredients 8

1 (16 ounce) can whole berry cranberry sauce
1/2 cup dry marsala wine
1/2 cup dried cherries
1 (16 ounce) can sour cherries in light syrup, drained
1 teaspoon brown sugar
1/2 teaspoon minced fresh rosemary
1/2 teaspoon ground allspice
1/4 teaspoon salt

Steps:

Combine all of the ingredients in a medium saucepan. Gently cook over medium heat until heated through.
Serve warm or at room temperature with a rotisserie chicken, roast pork or turkey.
Adapted from "Half Scratch Magic" cookbook. Published by Clarkson Potter.
Nutritional Information Per Serving (sauce only): Calories 140; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 70mg; Carbohydrate 33g; Fiber 1g; Protein 1g; Vitamin A 10%DV*; Vitamin C 2%DV; Calcium 0%DV; Iron 4%DV *Daily Value.

Nutrition Facts : Calories 81, Fat 0.1, Sodium 72.2, Carbohydrate 18.6, Fiber 0.5, Sugar 17.9, Protein 0.1

Cherry Cranberry Sauce image

Provided by Taste of Home

Time 30m

Yield 3-1/2 cups.

Number Of Ingredients 4

1-1/2 cups sugar
1-1/2 cups water
4 cups fresh or frozen cranberries (1 pound)
1 can (14-1/2 ounces) pitted tart cherries, drained

Steps:

In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

Nutrition Facts :

Jellied Cranberry-Cherry Sauce image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound cranberries (fresh or frozen)
2 cups sugar
1/2 cup tart cherry juice
1/2 cup dried cherries
1 sprig rosemary
Kosher salt

Steps:

Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

Cranberry Sauce with Cherries, Marsala and Rosemary image

Provided by Jeanne Thiel Kelley

Yield Makes about 3 cups

Number Of Ingredients 7

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

Steps:

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.)