Wednesday, November 23, 2011

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.
.

9 comments:

Anonymous said...

You made me do it. Can't wait to taste it. Becky

Susan said...

Yeah!

Anonymous said...

It is delicious. Could not wait until tomorrow to taste. Added some to lunch sandwich. Becky

Susan said...

And it gets even better with age!

Judie Cleland said...

And, I was going to make it but I made mine yesterday! Becky is going to share♥♥♥

Jim said...

That looks really good. Missed you all yesterday.

Susan said...

Aw, you old softy. See you at Christmas! :)

Anonymous said...

Becky made this and it was fabulous!! Can't wait to try my hand at making it. betty

Susan said...

@Betty: I'm so glad you liked it!

Post a Comment