Cranberry Sauce with Port
Cranberry Sauce with Port and Figs will be the star of your holiday meal. This make ahead Thanksgiving side is both sweet and tart, and a show stopper your guests will love.
Ingredients
- 1 ⅔ cups Ruby Port
- ¼ cup balsamic vinegar
- ¼ cup brown sugar
- 8 dried figs (stemmed and chopped)
- 1 6 inch rosemary (fresh and whole)
- ¼ teaspoon black pepper
- 12 ounces cranberries (fresh)
- ¾ cup sugar
Instructions
- In a medium saucepan, combine Port, balsamic vinegar, brown sugar, chopped figs and rosemary sprig. Bring to a boil, stirring until the brown 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.
Barbara's Notes + Tips
- This can be made several days ahead and refrigerated.
- You can use frozen cranberries instead of fresh.
- Dried figs can be found in the produce section or with the dried fruit.
- Use left overs to serve with chicken, pork or steak.
Nutrition
Calories: 146kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 109mg | Fiber: 3g | Sugar: 32g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
