Name: Cranberry Sauce with Port and Dried Figs
Yield: Makes about 3 1/2 cups Servings
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

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