Cranberry Sauce with Port and Dried Figs

Cranberry Sauce with Port and Dried Figs
Photo by Leo Gong


  • 1 6-inch-long sprig fresh rosemary
  • 1 2/3 cups ruby Port
  • 8 dried black Mission figs
  • 1 12-ounce bag fresh cranberries
  • ¼ cup balsamic vinegar
  • ¾ cup sugar
  • ¼ cup golden brown sugar
  • + 1 more ingredients
    • ¼ teaspoon ground black pepper

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...

View full recipe at Epicurious


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