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Cranberry Sauce with Port and Figs

Cranberry Sauce with Port and Figs

Makes About 3 1/2 cups Servings


  • 1/4 cup (packed) golden brown sugar
  • 8 dried black Mission figs, stemmed, chopped
  • 1 6-inch-long sprig fresh rosemary
  • 1/4 teaspoon ground black pepper
  • 1 12-ounce bag fresh cranberries

Recipe Preparation

  • 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 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 until cold. DO AHEAD Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.

Recipe by Victoria Abbott RiccardiReviews Section

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