This is Ki's recipe...so delicious.
1 2/3 c. ruby Port
1/4 c. balsamic vinegar
1/4 c. packed brown sugar
8 dried black Mission figs, stemmed chopped
1 6-inch long sprig of fresh rosemary
1/4 tsp. ground black pepper
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1 12-oz. bag fresh cranberries
3/4 c. sugar
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 granulated 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 2 cups.
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