Cranberry Sauce With Port And Dried Figs

Cranberry Sauce With Port And Dried Figs
Cranberry Sauce With Port And Dried Figs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 2/3

    cups ruby Port

  • 1/4

    cup balsamic vinegar

  • 1/4

    cup golden brown sugar - (packed)

  • 8

    dried black Mission figs stemmed, chopped

  • 1

    sprig fresh rosemary - (6" long)

  • 1/4

    teaspoon ground freshly-ground black pepper

  • 1

    bag fresh cranberries - (12 oz)

  • 3/4

    cup sugar

Directions

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.) This recipe yields about 3 1/2 cups.

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