Cranberry Sauce With Port, Rosemary and Dried Figs
"This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated."
photo by Carla C.
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 2⁄3 cups ruby port
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup golden brown sugar, packed
- 8 dried figs, stemmed, chopped
- 1 sprig fresh rosemary
- 1⁄4 teaspoon fresh ground black pepper
- 1 (12 ounce) bag fresh cranberries
- 3⁄4 cup sugar
directions
- Combine first 6 ingredients in medium saucepan and 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.
- This recipe yields about 3 1/2 cups.
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Reviews
-
This cranberry sauce is amazing! I made this on Thanksgiving and everyone raved over it!!! We poured this over ham, Turkey, and ate it solo. I recommend doubling the recipe bc everyone wanted to take some home! Thank you for this perfect twist on cranberry sauce! -
Yum! I cooked this down more than called for, and used less sugar and more rosemary. Also, I replaced the figs with dried sour cherries. Delicious! -
I made this last Thanksgiving and it was wonderful. I don't know why the other reviews mention oranges and nuts, but I am reviewing the simple one with cran, rosemary, and port. I am making it two days ahead since at first it was a bit too acidic at first but mellowed beautifully over two days.. Making it again by request and I think it is my permanent cranberry sauce. -
I made this recipe with dried apricots instead of figs, and it was great. Definitely give this recipe a try, not very hard and very good with meatballs or poultry. -
I like this a lot. I have been doing this for a while with many variations. My favorite, which we used this year, is to use granny smith apples in place of oranges. It is definitely better the second day, and I waited until then to add the nuts.
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Tweaks
-
Yum! I cooked this down more than called for, and used less sugar and more rosemary. Also, I replaced the figs with dried sour cherries. Delicious!
-
I made this recipe with dried apricots instead of figs, and it was great. Definitely give this recipe a try, not very hard and very good with meatballs or poultry.
-
I like this a lot. I have been doing this for a while with many variations. My favorite, which we used this year, is to use granny smith apples in place of oranges. It is definitely better the second day, and I waited until then to add the nuts.
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
