Cranberry Sauce with Port and Dried Figs
The dried figs add a chewy sweetness to this delicious sauce.
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 if you like a sweet
sauce, 3/4 cup sugar. (I doubled the amount of figs and left out the
white sugar. You could also experiment with leaving out the brown
sugar and putting in extra figs.) 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.)
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 (optional)
Makes about 3 1/2 cups.
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Last modified: December 27, 2005