Cranberry Sauce with Port & Dried Figs

Cranberry sauce. It’s that red fruity stuff usually found in can served with most typical Thanksgiving spreads. For as long as I can remember, my family never served this dish with the rest of our plentiful dishes. I don’t think we knew what we were missing out or maybe we were in fear of eating stuff from the can. The main ingredients are cranberries, sugar and gelatin – what’s not to love? (Shaking head!) I wanted to test out the waters of this easy cranberry recipe for my Friends-giving spread. Cranberries are kind to impossible to eat fresh, but very appealing because they are gorgeous in color but very tart to the taste. Your lips might pucker and your teeth might hurt if you bite into one. That’s why it’s probably necessary to cook the cranberries down a bit to soften them up. The main reason why I so intrigued to prepare this recipe – it had a couple pantry ingredients that I love. I loved the addition of port wine, it’s that sweet dessert wine that you only need less than a shot to enjoy at the end of any fancy meal. Plus, the chopped dried mission figs add an extra layer of texture and flavor that really heighten the cranberry sauce. This recipe is simple to prepare and a little bit goes a long way on your Thanksgiving plate. Making a homemade cranberry sauce is the way to go versus opening a can. Wishing you and your families all the very best on during your Thanksgiving holiday.

Cranberry Sauce with Port & Dried Figs
Adapted from The Way the Cookie Crumbles
Printable Recipe
Ingredients: 1½ cups ruby Port ¼ cup balsamic vinegar ¼ cup (1.75 ounces) packed brown sugar 8 dried black Mission figs, stemmed, chopped 1 6-inch-long sprig fresh rosemary 1 3-inch cinnamon stick ¼ teaspoon ground black pepper 1 12-ounce bag fresh cranberries ¾ cup (5.25 ounces) granulated sugar


In a small dutch oven/saucepan over medium-high heat, combine the port, vinegar, brown sugar, figs, rosemary, cinnamon, and pepper. Bring to a boil, stirring until the sugar dissolves. Reduce the heat to low and simmer 10 minutes. Discard the rosemary and cinnamon. Mix in the cranberries and granulated sugar. Cook over medium heat until the liquid is slightly reduced and the berries burst, stirring occasionally, about 6 minutes. Slightly smash the cranberries with the back of a wooden spoon. Transfer the sauce to a serving bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)

Yield: 2 cups

Review: Simply sweet and tart. I loved adding just a touch of cranberry sauce when I paired it with my honey baked ham or turkey.

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