Cranberry-Fig Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 1/2 cups
- pinch of crushed red pepper flakes
- 1/4 cup balsamic vinegar
- 3 tbsp. unsalted butter
- 1/2 tsp. kosher salt, plus more
- 1 lb. fresh (or frozen) cranberries
- 1 large shallot, finely chopped
- 1 tbsp. finely chopped rosemary
- 6 oz. dried turkish figs, coarsely chopped
- 2/3 cup (packed) light brown sugar
- Carbohydrate 51 g(17%)
- Cholesterol 18 mg(6%)
- Fat 7 g(11%)
- Fiber 6 g(23%)
- Protein 1 g(2%)
- Saturated Fat 4 g(22%)
- Sodium 204 mg(9%)
- Calories 263
Preparation Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, 1/2 tsp. salt, and red pepper flakes and increase heat to medium-high. Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9–12 minutes. Let cool. Taste and season with more salt if needed. Do Ahead Sauce can be made 1 week ahead. Cover and chill.
Preparation Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, 1/2 tsp. salt, and red pepper flakes and increase heat to medium-high. Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9–12 minutes. Let cool. Taste and season with more salt if needed. Do Ahead Sauce can be made 1 week ahead. Cover and chill.
