Cranberry Sauce with Marsala, Cherries, and Rosemary

We made this out at Butte Creek Mill, Saturday, and was it good. Many sweet recipes now days are using savory herbs, now. Give this a try, I thing you will like it to.
4 cups dry Marsala (wine)
1 cup tart cherries, dried
2-12 ounce bags fresh Oregon cranberries
3 cups frozen dark sweet cherries, halved
12 cups brown sugar, packed
2 teaspoons fresh rosemary, minced
1 teaspoon allspice
zest of 1 orange

Combine Marsals, and dried cherries in a 12" Dutch oven. Bring to a boil over about 16 to 18 charcoals and reduce to 1 -3/4 cups, about 8 to 10 minutes. Mix in remaining ingredients. Reduce heat to about 12 to 14 charcoals, stirring occasionally. Simmer about 8 to 10 minutes, or until all berries have popped. Some times I help them pop with a spoon, pressing them to the side of the oven. Refrigerate for 2 hours, or serve worm.