Fig and Rosemary Cranberry Sauce

Ingredients and Weight:

• Fresh cranberries: 3 cups (12 ounces)
• Dried figs, chopped: 1 cup (4 ounces)
• Rosemary, fresh, chopped: 2 tablespoons
• Orange zest: 1 tablespoon
• Orange juice: 1/2 cup
• Port wine: 1/2 cup
• Brown sugar: 1/2 cup
• Ground cinnamon: 1/4 teaspoon
• Ground ginger: 1/4 teaspoon
• Ground cloves: 1/8 teaspoon

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large saucepan, combine the cranberries, figs, rosemary, orange zest, orange juice, port wine, brown sugar, cinnamon, ginger, and cloves.
2. Bring to a boil over medium heat.
3. Reduce heat to low and simmer for 20 minutes, or until the cranberries have softened and the sauce has thickened.
4. Let cool slightly before serving.

Nutritional Information (per 1/4 cup serving):

• Calories: 100
• Fat: 0 grams
• Saturated fat: 0 grams
• Cholesterol: 0 milligrams
• Sodium: 10 milligrams
• Carbohydrates: 25 grams
• Fiber: 3 grams
• Protein: 1 gram

Dish Characteristics:

• Sweet and tart flavor
• Warm and aromatic
• Dark red color
• Thick and spoonable consistency

User Comments:

• "This Fig and Rosemary Cranberry Sauce is a stunning addition to our Thanksgiving table. It's bursting with flavor and has a beautiful color."
• "I love the combination of sweet and tart in this sauce, and the rosemary adds a touch of sophistication."
• "It's so easy to make and reheats well, making it perfect for large gatherings."

Special Precautions and Tips:

• Use fresh, ripe cranberries for best results.
• If you don't have port wine, you can substitute red wine or cranberry juice.
• To make a vegan version of this sauce, omit the port wine and use a plant-based cooking oil.