Have you ever made one of those dishes that you remake every year, not because you’re lazy, but because everyone LOVES it so much? I make a different Thanksgiving dinner every year, but this side dish is a staple in my home that has converted many cranberry sauce haters.
Check out the original recipe at Epicurious.
Cranberry Sauce with Port and Dried Figs
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Loading...Very rich and full of flavor. You can change up the flavor profile by trying different kinds of ports that feature different tasting notes.
Ingredients
- 1 2/3 cups ruby Port
- 1/4 cup balsamic vinegar
- 1/4 cup (packed) golden brown sugar
- 8 dried black Mission figs, stemmed, chopped
- 1 6-inch-long sprig fresh rosemary
- 1/4 teaspoon ground black pepper
- 1 12-ounce bag fresh cranberries
- 3/4 cup sugar
Instructions
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.
Notes
This was awesome but heavy on the port and figs and I missed some of the cranberries. I might revise in this way: cut the port down to 3/4 cup combined in 3/4 cup of water. Reduce the figs to 5 instead of 8. Increase the cranberries to 16 ounces. I also like mashing the cranberries up to make a more creamy consistency (without whole berries).
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