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Bon Appétit

Cranberry Sauce with Port and Dried Figs

4.8

(166)

Image may contain Plant Fruit and Food
Cranberry Sauce with Port and Dried FigsLeo Gong

The dried figs add a chewy sweetness to this delicious sauce.

Recipe information

  • Yield

    Makes about 3 1/2 cups

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

Preparation

  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.)

TagsSaucePortAlcoholBeveragesCranberryBerryFruitFigSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyThanksgivingBon Appétit
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