Cranberry Sauce with Port and Dried Figs

• Produce

  • 1 12-ounce bag Cranberries, fresh
  • 8 Mission figs, dried Black
  • 1 6-inch-long sprig Rosemary, Fresh

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 cup Golden brown sugar, packed
  • 3/4 cup Sugar

• Beer, Wine & Liquor

  • 1 2/3 cups Ruby port

Found on epicurious.com

Description

Ingredients

• 1 2/3 cups ruby 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

Directions

• Preparation Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)

Nutrition