Fig and Port Cranberry Sauce

Tuesday, November 12, 2013

If you’ve been looking for a cranberry sauce recipe to make this year for Thanksgiving, look no further. This Fig and Port Cranberry Sauce is the perfect combination of tart and sweet with a hint of warmth from the port, rosemary, and balsamic vinegar.

Thanksgiving prep is in full swing around the house these days. Our new dining room table is getting delivered tomorrow, we placed the order for our turkeys, and we finally got the guest room all cleaned up and ready to go. As for the menu planning, I think I’ve finalized the meal portion of the day, but the desserts are all still up in the air.

I’m planning to make some recipes that I know and love, like this <a href="http://www.beantownbaker.com/2008/11/depths-of-fall-butternut-squash-pie.html"Depths of Fall Pie and these Pecan Pie Cookies. Hubby’s mom is making her famous Chocolate Mousse and her boyfriend is making his famous pumpkin pie. I’ll probably throw in a new recipe to round out the dessert table, but I haven’t had time to play around in the kitchen to figure out what just yet.

There were a few cranberry recipes I wanted to test out. I love this Classic Cranberry Sauce recipe and I plan to make it, but I also wanted to make something with a bit more pizzazz. A dressed up cranberry sauce. This was the first candidate on my list of recipes and I stopped testing recipes after one bite of this cranberry sauce. It’s sweet and tart with chunks of fig and cranberry dancing around together. The rosemary and port provide a subtle warmth that round out the sauce nicely. I left mine fairly chunky, but you could also puree it for a smoother consistency.

One Year Ago: Easy Chicken and Sausage Cassoulet
Two Years Ago: Berry Cream Cheese and Shrimp Fritters with Blackberry Dipping Sauce
Three Years Ago: Cranberry White Chocolate Cupcakes
Four Years Ago: Pumpkin Cranberry Muffins and Pumpkin White Chocolate Chip Bars
Five Years Ago: Pumpkin Pie Dip
Six Years Ago: Goat Cheese, Pesto, Sundried Tomato sandwich and Goat Cheese Stuffed Salmon

Fig and Port Cranberry Sauce

This Fig and Port Cranberry Sauce is the perfect combination of tart and sweet with a hint of warmth from the port, rosemary, and balsamic vinegar.

Yield: ~3 1/2 cups

Ingredients:

1 2/3 cups ruby Port
1/4 cup balsamic vinegar
1/4 cup brown sugar
8 dried black Mission figs, stemmed, chopped
1 6-inch-long sprig fresh rosemary
1/4 tsp ground black pepper
1 12-ounce bag fresh cranberries
3/4 cup sugar

Directions:

Combine all of the ingredients except the cranberries and white sugar in a medium saucepan. Bring to boil, stirring until brown sugar dissolves.

Reduce heat to low and simmer for 10 minutes. Remove the rosemary stems. Stir in cranberries and sugar.

Cook on medium until cranberries burst, stirring occasionally. Once liquid has reduced slightly, remove from heat and cool. Refrigerate until ready to serve (may be made up to a week in advance).

Recipe from Bon Appetit

Condiments, Holiday, Side Dish

8 comments »

20 Responses to “Funfetti Oreo Cupcakes”

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Christina — August 28, 2013 at 6:47 am
Happy blog birthday!! I love the idea of making these for Halloween with orange and black sprinkles…and black or cute pumpkin cupcake liners. I’m all excited to make these now. Fabulous job!
- beantownbaker — August 28th, 2013 @ 7:25 am
  
  AND, you could use the Halloween Oreos that have orange filling in them if you wanted 🙂 Oh, now I’m thinking orange Oreos to get the orange/black colors. Then use just purple sprinkles. Or maybe purple and green to round out the festive Halloween colors.
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2

JulieD — August 28, 2013 at 7:11 am
Happy blogiversary, Jen!!!!!!!!!! More exclamations! 🙂 these cupcakes look amazing! Congratulations on 6 great years! You’re one of the blogs I followed before starting my own! You’re amazing!
- beantownbaker — August 28th, 2013 @ 7:27 am
  
  Thanks Julie! And thanks for all the exclamation points 😉 It’s crazy to think I’ve been doing this 6 years now…
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3

steph@stephsbitebybite — August 28, 2013 at 8:09 am
6 years of blogging!!! These cupcakes are the perfect way to celebrate!
- beantownbaker — August 28th, 2013 @ 1:37 pm
  
  They sure are!
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Krystal R {Mrs. Regueiro's Plate} — August 28, 2013 at 9:37 am
Happy 6th Blog-verisary!!! I can’t wait to see what the next 6 years will bring ya!! Been a loyal fan for the past 6 years or so!!
- beantownbaker — August 28th, 2013 @ 1:38 pm
  
  Thanks! Who knows where life is going to take me in the next 6 years, but I hope I’m still enjoying blogging. I know I’ll still love baking 🙂
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Shannon — August 29, 2013 at 9:06 am
what a great way to celebrate 6 delicious years!! congrats 🙂
- beantownbaker — August 29th, 2013 @ 9:08 am
  
  Thanks!
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Melanie — August 29, 2013 at 1:04 pm
Do you think I could make these cupcakes in advance, freeze them, and then decorate them the day of a birthday party? Or do you think the oreos inside the cupcakes would be compromised by freezing?
- beantownbaker — September 2nd, 2013 @ 9:41 am
  
  I’ve never put these Oreo cupcakes in the freezer, so I’m not sure how they’d work… If you try it, please let me know how they do.
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Tracy | Pale Yellow — August 29, 2013 at 5:42 pm
Happy Blog-o-versery! I couldn’t imagine making oreo cupcakes more festive, but you certainly did so! Sprinkles are a fantastic idea!
- beantownbaker — September 2nd, 2013 @ 9:42 am
  
  Thanks 🙂
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Karen - Cinnamon Freud — August 29, 2013 at 11:46 pm
Happy blogiversary! I love any dessert with an Oreo in it: these cupcakes seem like an excellent choice to celebrate with!
- beantownbaker — September 2nd, 2013 @ 9:42 am
  
  I love Oreos in desserts too!
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Nutmeg Nanny — August 30, 2013 at 10:01 pm
Okay, funfetti AND oreo, just stop it please 😉 this is a dream dessert!
- beantownbaker — September 2nd, 2013 @ 9:43 am
  
  My thoughts exactly 😀
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Sarah C — August 30, 2013 at 10:51 pm
Happy blogiversary! I can’t remember who recommended your blog to me, but I’m so glad they did! And I think I will definitely make these cupcakes next weekend for the first weekend of the NFL season. Last year I bought a package of black and gold sprinkles (GO STEELERS!) and I’ve been saving them for a good occasion. I also have friends who request the mini ham & cheese sandwiches every single year on kick-off weekend, though we call them butter sandwiches. These cupcakes will be a great addition to the no-diet day, haha. Thanks!
- beantownbaker — September 2nd, 2013 @ 9:44 am
  
  Thanks! Great idea calling those sandwiches butter sandwiches. I’m going to have to adopt that name as well 😉 These cupcakes would be great for NFL kickoff next weekend (even if I don’t agree with your choice in teams to root for…)

Fig and Port Cranberry Sauce