The Best Cranberry Sauce. Period

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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Very rich and full of flavor. You can change up the flavor profile by trying different kinds of ports that feature different tasting notes.


  • 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



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.




Transfer sauce to bowl; chill until cold.


Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.


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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