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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. 2015