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.

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