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 cranberry relish with Grand Marnier that has always been pretty hard to beat, it’s easy and only requires four ingredients. My family always insists on this favorite, but I also like cranberry relish with roasted grapes. This year, I wanted to try a different version. I’ve had this recipe marked to try for years and finally decided to make it. 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.
What is Port wine
Port is a fortified wine from Portugal that is generally served as a dessert wine due to its richness. When it’s aged it’s called Tawny Port. It is served in small glasses because of its sweetness and alcohol content of 20%. You can learn more about this fabulous dessert wine here.
What do you need to make Cranberry Relish with Port and Figs
You will need a 375 ml bottle of Port, balsamic vinegar, brown sugar, dried figs, rosemary, cranberries and sugar.
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.
What else can you serve with this savory cranberry relish
Other than turkey or ham, trying serving it with pork, it will jazz up a simple pork tenderloin or roasted pork with fig butter. Since it’s so good with turkey you can serve it with a rotisserie chicken or try it with roasted chicken with lemon and thyme. You can’t go wrong with this relish, it’s even great as a side to your favorite steak.
Cranberry Sauce with Port and Dried Figs
- 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.