Cranberry Sauce With Port And Dried Figs

Recipe Ingredients

1 2/3 cups	394ml	Ruby Port
1/4 cup	59ml	Balsamic vinegar
1/4 cup	40g / 1.4oz	Golden brown sugar - (packed)
8		Dried black Mission figs - stemmed, chopped
1 section		Fresh rosemary - (6" long)
1/4 teaspoon	1.3ml	Ground freshly-ground black pepper
1		Bag fresh cranberries - (12 oz)
3/4 cup	148g / 5.2oz	Sugar

Recipe Instructions

Combine first 6 ingredients in medium saucepan. Bring to 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 occasionally, about 6 minutes. Cool.

Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)

This recipe yields about 3 1/2 cups.

Source:
Bon Appetit, November 2001

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