Cranberry Sauce With Port, Rosemary and Dried Figs

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 8
  • About This Recipe

    “This unique and delicious cranberry sauce can be prepared up to 1 week ahead.Cover and keep refrigerated.”


  • 1 2/3 cupsruby port
  • 1/4 cupbalsamic vinegar
  • 1/4 cupgolden brown sugar, packed
  • 8dried figs, stemmed, chopped
  • 1sprigfresh rosemary
  • 1/4 teaspoonfresh ground black pepper
  • 1 (12ounce) bags fresh cranberries
  • 3/4 cupsugar
  • Directions

  • Combine first 6 ingredients in medium saucepan and 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.
  • This recipe yields about 3 1/2 cups.
  • Reviews

  • “I made this recipe with dried apricots instead of figs, and it was great. Definitely give this recipe a try, not very hard and very good with meatballs or poultry.”

  • “I like this a lot. I have been doing this for a while with many variations. My favorite, which we used this year, is to use granny smith apples in place of oranges. It is definitely better the second day, and I waited until then to add the nuts.”

  • “This is so easy, but tasty.I did not separate membranes from oranges, as suggested. I simply cut the oranges into eights, removed the seeds, and then removed the orange from the peeling.Also, I used chopped pecans rather than walnuts.And I used only 1/2 cup sugar and 1/2 cup Splenda.It was plenty sweet. I hope you will try this oh-so-easy and delicious recipe!”