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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%
Vitamin A 28mcg		0%
Vitamin B6 0.0mg		2%
Vitamin B12 0.0mcg		0%
Vitamin C 6mg		10%
Vitamin E 0mcg		0%
Calcium 25mg		2%
Iron 0mg		2%
detailed view... how is this calculated?

Cranberry Sauce With Port, Rosemary and Dried Figs Recipe #7159

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

by - Carla -

25 min | 10 min prep

SERVES 8

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

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

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Cranberry Sauce With Port, Rosemary and Dried Figs Recipe #7159

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