Name: Cranberry-Fig Sauce
Yield: Makes about 2½ cups
Ingredients: 3 Tbsp. unsalted butter; 1 large shallot, finely chopped; 1 Tbsp. finely chopped rosemary; 1 lb. fresh (or frozen) cranberries; 6 oz. dried Turkish figs, coarsely chopped; ⅔ cup (packed) light brown sugar; ¼ cup balsamic vinegar; ½ tsp. kosher salt, plus more; Pinch of crushed red pepper flakes

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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Figs bring a touch of sweetness to this bright, chutney-ish cranberry sauce and nicely offset the sharpness of the vinegar.

Recipe notes