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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14 Responses to “Chicken Pot Pie with Cream Cheese and Chive Biscuits”

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    1
    Shannon — March 25, 2013 at 3:20 pm

    love your adaptations- and i agree, one-pot meals usually need more veggies!

    • beantownbaker — March 25th, 2013 @ 3:44 pm

      Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…

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    Sues — March 25, 2013 at 3:37 pm

    Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂

    • beantownbaker — March 25th, 2013 @ 3:45 pm

      Glad I’m not the only one!

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    3
    Megan — March 25, 2013 at 4:13 pm

    I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.

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    Wendy — March 25, 2013 at 10:13 pm

    This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!

    • beantownbaker — March 26th, 2013 @ 7:29 am

      I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.

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    Nutmeg Nanny — March 26, 2013 at 10:36 am

    I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂

    • beantownbaker — March 26th, 2013 @ 8:16 pm

      Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…

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    Ashley Bee (Quarter Life Crisis Cuisine) — March 26, 2013 at 11:11 am

    My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.

    • beantownbaker — March 26th, 2013 @ 8:16 pm

      I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.

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    scott — March 27, 2013 at 12:06 pm

    This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.

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    Rachel @ Baked by Rachel — March 28, 2013 at 6:15 am

    I love that you topped this off with biscuits instead of the traditional flaky crust!

    • beantownbaker — March 28th, 2013 @ 6:53 am

      Biscuits are always the right answer 😉

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