Cranberry Sauce with Port and Dried Figs




1 2/3 cups rub Port
1/4 cup balsamic vinegar
1/4 cup (packed) golden brown sugar
8 dried black Mission figs, stemmed, chopped
1 6-inch-long sprig fresh rosemary
1/4 teaspoon ground black pepper
1 12-ounce bag fresh cranberries
3/4 cup sugar


Makes about 3 1/2 cups Mix the first 6 ingredients together in a medium saucepan (non stick or stainless). Bring the mixture to a soft boil and stir until the sugar fully dissolves. Reduce heat to low and continue to simmer for about 10 minutes. Carefully remove rosemary. Mix the remaining two ingredients: cranberries and 3/4 cup sugar. Cook over medium heat until liquid reduces slightly and the berries burst. Stir occasionally for 5-6 minutes. Cool and transfer sauce to bowl. Refrigerate until fully cold. Cranberry sauce can be covered and stored in refrigerator for about a week.


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