Port Cranberry Sauce with Figs

A great alternative to traditional cranberry sauces.




1⅔ cups ruby Port ¼ cup balsamic vinegar ¼ cup (packed) golden brown sugar 8 dried black Mission figs, stemmed, chopped 1 6-inch-long sprig fresh rosemary ¼ teaspoon ground black pepper 1 12-ounce bag fresh cranberries ¾ cup sugar

Nutritional information

No nutrition information available


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 ¾ 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. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)