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
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).