|Name:||Cranberry Sauce with Port & Dried Figs||Contributor:||Gretchen Johns|
|Description:||Cranberry Sauce with Port and Dried Figs||Posted:||2001-12-31|
|Key words:||cranberries, figs||Category:||Side Dishes|
|Ingredients:||1-2/3 c ruby Port
1/4 c balsamic vinegar
1/4 c golden brown sugar, packed
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 c sugar
|Preparation:||The dried figs add a chewy sweetness to this delicious sauce.
Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold.
Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.
Makes about 3-1/2 cups.
|Notes:||Well, my dear father, Bill (da Pope, I do believe) had a Christmas wish come true - he got to come to my house and have a lovely Christmas dinner prepared for him. And he got to sit around, eat, go to LoTR and watch DVDs at home.
He hinted strongly that I should share some of the recipes I made, since they all worked out so well. So here I am.
We had some of the best cranberry sauce I've ever had.
CRANBERRY SAUCE WITH PORT AND DRIED FIGS