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

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.)