Recipe information
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
Need to make a substitution?
Preparation
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. DO AHEAD Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.