Cranberry Sauce With Port, Rosemary and Dried Figs

- Carla -'s Note:

This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 1 2⁄3; cups ruby port
• ¼ cup balsamic vinegar
• ¼ cup golden brown sugar , packed
• 8 dried figs , stemmed, chopped
• 1 sprig fresh rosemary
• ¼ teaspoon fresh ground black pepper
• 1 (12 ounce) bag fresh cranberries
• ¾ 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.

Reviews

[Cook A.C. Chitwood]

I made this recipe with dried apricots instead of figs, and it was great. Definitely give this recipe a try, not very hard and very good with meatballs or poultry.

[JenPo]

I like this a lot. I have been doing this for a while with many variations. My favorite, which we used this year, is to use granny smith apples in place of oranges. It is definitely better the second day, and I waited until then to add the nuts.

[June Holliday]

This is so easy, but tasty. I did not separate membranes from oranges, as suggested. I simply cut the oranges into eights, removed the seeds, and then removed the orange from the peeling. Also, I used chopped pecans rather than walnuts. And I used only 1/2 cup sugar and 1/2 cup Splenda. It was plenty sweet. I hope you will try this oh-so-easy and delicious recipe!