Cranberry sauce or relish can sometimes be forgotten until the last minute, which is why we see the canned variety on the Thanksgiving table. Don’t be that person, relish is really simple to make and it’s actually better if you make it in advance. All the rich food at Thanksgiving or Christmas really calls for a slightly sweet/tart addition, and there is nothing better with leftovers than cranberry relish.
We have our standard with Grand Marnier that has always been pretty hard to beat, it’s easy and only requires four ingredients, Cranberry Relish. My family always insists on this favorite, but I wanted to try a different version this year. I’ve had this recipe marked to try for years and finally decided to make. Prepare to be amazed. I will warn you that it is a little pricier than the typical version as it has Port as the base. How can anything with Port be bad.
The combination of Port, balsamic vinegar and dried figs will steal the show at any dinner, whether Thanksgiving or otherwise. If you want something a little more special than plain Jane cranberry sauce, you will certainly impress your guests with this fantastic version.
What is also nice, is that Port comes in a 375 ml bottle which is the exact amount you need for this recipe.Print
Cranberry Relish with Port and Figs
Cranberry relish with port and dried figs will be the star of your holiday meal. Easy to make but a show stopper your guests will be raving about.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Salad
- 1 ⅔ cups/375 ml Ruby Port
- ¼ cup balsamic vinegar
- ¼ cup brown sugar
- 8 dried figs, stemmed and chopped
- 1 6 inch stem fresh rosemary, whole
- ¼ teaspoon black pepper
- 12 ounces fresh cranberries
- ¾ cup sugar
- In a medium saucepan, combine Port, balsamic vinegar, brown sugar, chopped figs nd rosemary sprig. Bring to a boil, stirring until the sugar dissolves. Reduce heat to low and simmer for 10 minutes. Discard Rosemary.
- Add cranberries and white sugar and cook over medium heat until liquid is slightly reduced and berries have burst, stirring occasionally, about 6 minutes. Cool and then refrigerate.