Cranberry Sauce with Port and Dried Figs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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The dried figs add a chewy sweetness to this delicious sauce. 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:
1. 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.)
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