3 Reviews of Cranberry Sauce With Port, Rosemary and Dried Figs

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.

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!

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.