recipes from the escobosa kitchen

Cranberry Sauce with Port and Dried Figs

The yummiest cranberry sauce you have ever consumed. Chill overnight before serving.

source Bon Apétit
Ingredients
for about 6-86-8 people
  • 1.661 ⅔ cups ruby Port
  • 0.25¼ cup balsamic vinegar
  • 0.25¼ cup golden brown sugar, packed
  • 8 dried black Mission figs, stemmed, chopped
  • 1 6-inch-long sprig fresh rosemary
  • 0.25¼ teaspoon ground black pepper
  • 1212  ounces fresh cranberries
  • 0.75¾ cup sugar
Preparation
  1. Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves.
  2. Reduce heat to low and simmer 10 minutes.
  3. 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.
  4. Cool.
  5. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)