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

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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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8 Responses to “Fig and Port Cranberry Sauce”

  1. #
    1
    dinner — November 13, 2013 at 11:30 am

    Hi my loved one! I wish to say that this article is amazing, great written and come with approximately all important infos.
    I’d like to see extra posts like this .

  2. #
    2
    Karen - Cinnamon Freud — November 16, 2013 at 12:52 am

    This cranberry sauce sounds great! I love, love, love cranberry sauce (so much I make it all November and December as a side for dinner). Definitely may be giving this one a try soon

    • beantownbaker — November 24th, 2013 @ 5:42 pm

      Glad to hear I’m not the only one who eats cranberry sauce on days that aren’t holidays!

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    3
    Nutmeg Nanny — November 16, 2013 at 2:36 pm

    This cranberry sauce sounds so perfect :) I love it!

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    4
    Teresa — November 21, 2013 at 11:45 pm

    This looks lovely! When you say to add everything except the sugar are you referring to the white sugar only? So the brown sugar would still go in with the port, balsamic, figs, herbs, etc.? Thanks!

    • beantownbaker — November 24th, 2013 @ 5:44 pm

      Sorry about the confusion. I updated the recipe. Yes, add the brown sugar, but not the white sugar.

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    5
    Cathy — December 4, 2013 at 10:37 am

    Hello, made this cranberry sauce and it was great. Loved the flavors in it. We also made traditional cranberry sauce (with OJ) so I do have both kinds leftover. Can’t wait to bake with both of them in some muffins. Thanks

    • beantownbaker — December 4th, 2013 @ 11:53 am

      Glad you enjoyed it. I have some leftover too. I think I’m going to make some bars out of the leftovers…

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