Fig and Port Cranberry Sauce

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.

Fig and Port Cranberry Sauce

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.

Fig and Port Cranberry Sauce

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.

Fig and Port Cranberry Sauce

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.

Fig and Port Cranberry Sauce

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

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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

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7 Responses to “Recipe Ideas for Thanksgiving”

  1. #
    1
    Megan — November 13, 2010 at 7:15 pm

    Can I have ALL of these dishes for Thanksgiving?? 😉

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    2
    The Small Boston Kitchen — November 13, 2010 at 7:38 pm

    Great ideas!

    PS, Carbomb cupcakes are happening tomorrow!!

  3. #
    3
    Julia — November 14, 2010 at 12:59 am

    Thank you for all of the yummy recipes that you posted on your blog. I especially like the recipe for Squash Bisque. I just bought a butternut squash and didn’t know what to do with it, so I completely understand the dilemma that you were in! I am going to try it and if it turns out well, then I am going to make it for Thanksgiving. I am always in search for new recipes for the holiday. I work with Better Recipes.com and if you are in search for the same, I recommend you check out their Thanksgiving Recipe Ideas

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    4
    Kathleen — November 14, 2010 at 7:00 pm

    This looks like a great list of Thanksgiving dishes. Love your post on apple slab as well. I think I’m going to make one next week so I have it ready for Thanksgiving.

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    5
    Rachel Blumenthal — November 15, 2010 at 4:58 pm

    Congrats! Your acorn squash photo has been featured as a Photo of the Week on BostonFoodBloggers.com: http://www.bostonfoodbloggers.com/2010/11/photos-of-week.html

  6. #
    6
    Nutmeg Nanny — November 15, 2010 at 8:14 pm

    So many great Thanksgiving recipes! Yum!

  7. #
    7
    Megan — November 16, 2010 at 6:28 pm

    I think I’m just making desserts this year, but I may sneak in that cranberry, caramelized onion, and goat cheese dip as well. Going to check out the recipe now.

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