1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (126g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar 1 sprig fresh rosemary
Calories 210
Calories from Fat 1		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 158mg		4%
Total Carbohydrate 40.9g		13%
	Dietary Fiber 2.9g	11%
	Sugars 32.8g
Protein 0.6g		1%
detailed view... how is this calculated?

Menus using this recipe:

Thanksgiving

NcMysteryShopper

Cranberry Sauce With Port, Rosemary and Dried Figs

Recipe #7159 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: - Carla -
Mar 6, 2000

This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated.

SERVES 8 (change servings and units)

Ingredients

1 2/3 cups ruby port
1/4 cup balsamic vinegar
1/4 cup golden brown sugar, packed
8 dried figs, stemmed, chopped
1 sprig fresh rosemary
1/4 teaspoon fresh ground black pepper
1 (12 ounce) bag fresh cranberries
3/4 cup sugar

Directions

1
Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
2
Reduce heat to low and simmer 10 minutes.
3
Discard rosemary.
4
Mix in cranberries and 3/4 cup sugar.
5
Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
6
Transfer sauce to bowl; chill.
7
This recipe yields about 3 1/2 cups.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Sweet and Spicy Tomatoes

Sugar, Salt & Vinegar Red Tomatoes

Curried Carrot and Coriander Soup

Apple Coffee Cake With Crumble Topping

Cherry Cola Float

Featured Reviews for This Recipe

From: JenPo

On Nov 30, 2004

I like this a lot. I have been doing this for a while with many variations. My favorite, which we used this year, is to use granny smith apples in place of oranges. It is definitely better the second day, and I waited until then to add the nuts.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: June Holliday

On Nov 22, 2004

This is so easy, but tasty. I did not separate membranes from oranges, as suggested. I simply cut the oranges into eights, removed the seeds, and then removed the orange from the peeling. Also, I used chopped pecans rather than walnuts. And I used only 1/2 cup sugar and 1/2 cup Splenda. It was plenty sweet. I hope you will try this oh-so-easy and delicious recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Cook A.C. Chitwood

On Aug 22, 2007

I made this recipe with dried apricots instead of figs, and it was great. Definitely give this recipe a try, not very hard and very good with meatballs or poultry.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews