Fig Cranberry Sauce

• Produce

  • 1 (12 ounce bag Cranberries
  • 1 tbsp Ginger, fresh
  • 1 cup Mission figs, dried Black

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1/3 cup Sugar

• Drinks

  • 1/2 cup Cranberry juice

• Other

  • 1 sprig (4 to 5 inches in length fresh rosemary

Found on ohmyveggies.com

Description

Ingredients

• 1 (12 ounce) bag cranberries (thawed if previously frozen)
• 1 cup dried black mission figs, sliced in half and any woody stems removed
• 1/2 cup cranberry juice
• 1/3 cup sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon peeled and grated fresh ginger
• 1 sprig (4 to 5 inches in length) fresh rosemary

Directions

• Place all of the ingredients into a medium heavy-bottom saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to maintain a simmer and cook the sauce, stirring frequently, until it’s thickened and almost all of the cranberries have burst open, about 8 minutes.
• Remove the saucepan from the heat and allow the cranberry sauce to cool slightly, then carefully remove and discard the rosemary sprig. Transfer the cranberry sauce to a clean container and place it in your refrigerator to chill before serving.