Cranberry Sauce with Port and Dried Figs
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 1/2 cups
- 1/4 teaspoon ground black pepper
- 3/4 cup sugar
- 1/4 cup balsamic vinegar
- 1/4 cup (packed) golden brown sugar
- Carbohydrate 51 g(17%)
- Fat 0 g(0%)
- Fiber 4 g(16%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 8 mg(0%)
- Calories 227
Preparation Combine first 6 ingredients in medium saucepan. 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 until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
Preparation Combine first 6 ingredients in medium saucepan. 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 until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
