Cranberry Sauce With Port, Rosemary and Dried Figs |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated. Ingredients:
1 2/3 cups ruby port |
1/4 cup balsamic vinegar |
1/4 cup golden brown sugar, packed |
8 dried figs, stemmed, chopped |
1 sprig fresh rosemary |
1/4 teaspoon fresh ground black pepper |
1 (12 ounce) bag fresh cranberries |
3/4 cup sugar |
Directions:
1. Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
2. Reduce heat to low and simmer 10 minutes.
3. Discard rosemary.
4. Mix in cranberries and 3/4 cup sugar.
5. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
6. Transfer sauce to bowl; chill.
7. This recipe yields about 3 1/2 cups.
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