Cranberry Sauce with Port and Dried Figs
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
Introduction
from smittenkitchen.com. serving size is 1/2 cup from smittenkitchen.com. serving size is 1/2 cupNumber of Servings: 7
Ingredients
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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
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.
Do ahead: Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.
Number of Servings: 7
Recipe submitted by SparkPeople user FRINGEB.