Cranberry Sauce with Port and Dried Figs

Name: Cranberry Sauce with Port and Dried Figs Recipe
Yield: 7
Ingredients: 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; 1 12-ounce bag fresh cranberries; 3/4 cup sugar

Number of Servings: 7

Ingredients

1 2/3 cups ruby Port1/4 cup balsamic vinegar1/4 cup (packed) golden brown sugar8 dried black Mission figs, stemmed, chopped1 6-inch-long sprig fresh rosemary1/4 teaspoon ground black pepper1 12-ounce bag fresh cranberries3/4 cup sugar

Directions

Makes 7 servingsCombine 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.

Do ahead: Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.

Number of Servings: 7

Recipe submitted by SparkPeople user FRINGEB.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 237.4
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 7.6 mg
Total Carbs: 44.8 g
Dietary Fiber: 3.7 g
Protein: 0.6 g

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