Cranberry Sauce With Port, Rosemary and Dried Figs

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This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated.

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Ingredients [?]

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  • add   1 sprig fresh rosemary
  • add   1 2/3 cups ruby port
  • add   1/4 cup golden brown sugar
  • add   8 dried figs
  • add   3/4 cup sugar
  • add   1 (12 ounce) bag fresh cranberries
  • add   1/4 cup balsamic vinegar
  • add   1/4 teaspoon fresh ground black pepper


  1. Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
  2. Reduce heat to low and simmer 10 minutes.
  3. Discard rosemary.
  4. Mix in cranberries and 3/4 cup sugar.
  5. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
  6. Transfer sauce to bowl; chill.
  7. This recipe yields about 3 1/2 cups.