Port Cranberry Sauce with Figs

A great alternative to traditional cranberry sauces.


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

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