recipes from the escobosa kitchens

Cranberry Sauce with Port and Dried Figs

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

Source: Bon Ap├ętit

Cranberry Sauce with Port and Dried Figs

Ingredients for about 6-8 people

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


  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.)