Best Fig And Rosemary Cranberry Sauce Recipes

Cranberry Sauce With Port, Rosemary and Dried Figs image

Provided by - Carla -

Categories Christmas

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 2/3 cups ruby port
1/4 cup balsamic vinegar
1/4 cup golden brown sugar, packed
8 dried figs, stemmed, chopped
1 sprig fresh rosemary
1/4 teaspoon fresh ground black pepper
1 (12 ounce) bag fresh cranberries
3/4 cup sugar

Steps:

Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
Reduce heat to low and simmer 10 minutes.
Discard rosemary.
Mix in cranberries and 3/4 cup sugar.
Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
Transfer sauce to bowl; chill.
This recipe yields about 3 1/2 cups.

Nutrition Facts : Calories 218.7, Fat 0.1, Sodium 9.5, Carbohydrate 42.5, Fiber 3, Sugar 34.1, Protein 0.6

Honey-Lemon Cranberry Sauce With Rosemary image

Provided by brian48195

Categories Sauces

Time 15m

Yield 10 serving(s)

Number Of Ingredients 7

Steps:

Boil honey, sugar, lemon juice, water, rosemary and salt in a saucepan over medium-high heat.
Add cranberries and simmer until berries burst and sauce thickens, about 8 minutes.
Remove rosemary.
Chill at least 2 hours before serving.

Cranberry Sauce with Pinot and Figs image

Provided by Bobby Flay

Categories condiment

Time 55m

Yield 12 servings

Number Of Ingredients 13

1 1/2 cups pinot noir
12 dried figs, halved if small, quartered if large
Base Cranberry Sauce, recipe follows
2 tablespoons high-quality balsamic vinegar
2 tablespoons canola oil
1 tablespoon grated ginger
1 large shallot, finely diced
3/4 cup brown sugar
1/2 cup honey
1/4 cup orange juice
1/4 cup granulated sugar
Pinch kosher salt
1 pound fresh or frozen cranberries

Steps:

Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.