Cranberry Sauce With Cherries, Marsala And Rosemary
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | Servings | ||
INGREDIENTS
| 2 | c | Dry Marsala |
| 1/2 | c | Dried tart cherries |
| 1 | Bag cranberries, 12-ounce | |
| 12 | oz | Frozen dark sweet cherries |
| about 2 2/3 cups | ||
| halved | ||
| 1 | c | Golden brown sugar, packed |
| 1 | t | Minced fresh rosemary |
| 1/2 | t | Ground allspice |
INSTRUCTIONS
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.) Makes about 3 cups. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 289 Calories (kcal); 1g Total Fat; (3% calories from fat); 2g Protein; 73g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 405
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 303.4mg
Potassium: 689.9mg
Carbohydrates: 90.8g
Fiber: 10.4g
Sugar: 57.5g
Protein: 8.7g