1 2/3 cups ruby port
1/4 cup balsamic vinegar
1/4 cup golden brown sugar, packed
8 dried figs, stemmed, chopped
1 sprig fresh rosemary
1/4 teaspoon fresh ground black pepper
12 ounces fresh cranberries
3/4 cup sugar
Combine first 6 ingredients in a medium saucepan and bring to a 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 occaisionally, about 6 minutes.
Let cool and transfer sauce to a bowl; chill.
Yields 3 1/2 cups.