Ingredients
  • 1 2/3 cups ruby Port
  • 1/4 cup balsamic vinegar
  • 1/4 cup (packed) golden brown sugar
  • 8 dried Made in Nature Organic Black Mission figs, stemmed, chopped
  • 1 6-inch-long sprig fresh rosemary
  • 1/4 teaspoon ground black pepper
  • 1 12-ounce bag fresh cranberries
  • 1/2 cup apple juice or cider
Directions
  1. Combine first 6 ingredients in medium saucepan.
  2. Bring to boil, stirring until sugar dissolves.
  3. Reduce heat to low and simmer 10 minutes.
  4. Discard rosemary.
  5. Mix in cranberries and 3/4 cup sugar.
  6. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes.
  7. Cool.
  8. Transfer sauce to bowl; chill until cold.
  9. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)