Cranberry Sauce with Port and Dried Figs

I just had to squeeze this recipe in under the wire, on the off chance that you haven't settled on a cranberry sauce recipe for tomorrow yet. This is so scrumptious. It's sweet and tart of course, like all cranberry sauces, but oh so much more. It's rich from the port and balsamic vinegar and slightly peppery. And then there's the subtle rosemary undertones. Definitely the most complex cranberry sauce I've ever made (and yet still so simple, you've got to love that). But if you are going to make it for tomorrow, DO IT NOW! Run out and get the ingredients immediately so it has time to sit overnight in the fridge and let the flavors meld. And you should probably double it...you won't be sorry (unless of course you're reading this the day after Thanksgiving).

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

fresh cranberries

dried mission figs

dried mission figs, stemmed and chopped

port wine

port, balsamic vinegar, brown sugar, figs, rosemary and black pepper

adding cranberries and sugar

almost done

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.

.