Cranberry Sauce with Port and Dried Figs
Keys: Accompaniment Sauces Thanksgiving Berry Berries Alcoholic
Tropical Fruits Yield: 1
Ingredients:
1 2/3 cup ruby Port
1/4 cup balsamic vinegar
1/4 cup golden brown sugar - (packed)
8 x dried black Mission figs stemmed, chopped
1 sprg fresh rosemary - (6" long)
1/4 tsp ground freshly-ground black pepper
1 bag fresh cranberries - (12 oz)
3/4 cup sugar
Method:
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.)
This recipe yields about 3 1/2 cups.
Comments: The dried figs add a chewy sweetness to this delicious sauce.
Yield: 3 1/2 cups
I'm in my own little world, but thats ok everybody knows me here
Angelique
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