Cranberry Sauce with Port and Dried Figs

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Nutritional Info
  • Servings Per Recipe: 7
  • 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

View full nutritional breakdown of Cranberry Sauce with Port and Dried Figs calories by ingredient
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Submitted by: FRINGEB


from serving size is 1/2 cup from serving size is 1/2 cup
Number of Servings: 7


    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


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.

TAGS:  Side Items |

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