CRANBERRY SAUCE WITH PORT AND DRIED FIGS
Makes about 3 1/2 cups
1 2/3 cups ruby Port
1/4 cup balsamic vinegar
1/4 cup (packed) golden brown sugar
8 dried black Mission figs, stemmed, chopped
1 6-inch-long sprig fresh rosemary
1/4 teaspoon ground black pepper
12 ounces fresh cranberries
3/4 cup sugar
1. Combine the Port, vinegar, brown sugar, figs, rosemary and black pepper in a medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary.
2. 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.
3. Transfer sauce to bowl; chill until cold. Can be prepared 1 week ahead. Cover and keep refrigerated.
Bon Appétit, November 2001
|dried mission figs|
|dried mission figs, stemmed and chopped|
|port, balsamic vinegar, brown sugar, figs, rosemary and black pepper|
|adding cranberries and sugar|
|I let mine go a little longer than intended, but that only breaks down |
the cranberries a little more, it doesn't compromise the flavor at all.
Serving Suggestion: If you're planning on serving cheese and crackers as hors d'oeuvres, add a small bowl of this to your cheese plate and garnish the tray with some halved figs and rosemary sprigs. Mmmm.