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Cranberry Sauce With Port And Dried Figs


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  • 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


Servings 1


Step 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.)

This recipe yields about 3 1/2 cups.

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