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Ingredients
- 1 2/3 c. ruby Port
- 1/4 c. balsamic vinegar
- 1/4 c. golden sugar - (packed)
- 8 x dry black Mission figs stemmed, minced
- 1 sprg fresh rosemary - (6" long)
- 1/4 tsp grnd freshly-grnd black pepper
- 1 bag fresh cranberries - (12 ounce)
- 3/4 c. sugar
Directions
- Combine first 6 ingredients in medium saucepan. Bring to boil, stirring till sugar dissolves. Reduce heat to low and simmer 10 min. Throw away rosemary.
- Fold in cranberries and 3/4 c. sugar. Cook over medium heat till liquid is slightly reduced and berries burst, stirring occasionally, about 6 min. Cold.
- Transfer sauce to bowl; refrigeratetill cool. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
- This recipe yields about 3 1/2 c..
- Comments: The dry figs add in a chewy sweetness to this delicious sauce.
- Yield: 3 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 272g | |
| Calories 857 | |
| Calories from Fat 4 | 0% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 179mg | 5% |
| Total Carbs 216.89g | 58% |
| Dietary Fiber 1.4g | 5% |
| Sugars 212.76g | 142% |
| Protein 0.54g | 1% |
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