Cranberry-Fig Sauce
A sophisticated twist on traditional cranberry sauce, combining tart cranberries with sweet dried figs, aromatic rosemary, and a touch of balsamic vinegar. Perfect for holiday meals or as a gourmet condiment.
Ingredients
- •3 Tbsp unsalted butter
- •1 large shallot
- •1 Tbsp rosemary
- •1 lb cranberries
- •6 oz dried Turkish figs
- •⅔ cup light brown sugar
- •¼ cup balsamic vinegar
- •½ tsp kosher salt
- •1 pinch crushed red pepper flakes
Cooking Instructions
- 1.
Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, 1/2 tsp. salt, and red pepper flakes and increase heat to medium-high. Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9-12 minutes. Let cool. Taste and season with more salt if needed.
16 min
- 2.
Sauce can be made 1 week ahead. Cover and chill.
