Cranberry Sauce with Port Wine & Figs
1 2/3 cups ruby Port wine
¼ cup balsamic vinegar
1/3 cup (packed) brown sugar
8 dried figs, stemmed and chopped (try using your kitchen shears to cut the figs)
2 sprigs (about 6-inches each) fresh rosemary
¼ teaspoon ground black pepper
1 - 12-ounce bag fresh cranberries
2/3 cup sugar
Combine first 6 ingredients in medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat to low and simmer 10 minutes.
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.
Transfer sauce to bowl; chill until cold.
Cranberry sauce can be prepared 1 week ahead.
Cover and keep refrigerated.
Chef Cindy: Cranberry Recipes
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