1 can (16 ounces) whole-berry cranberry sauce
1/2 cup dry Marsala wine
1/2 cup dried cherries
1 can (16 ounces) 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

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.

Servings: 10

Submitted by: Canned Food Fan / Mealtime.org