CRANBERRY SAUCE WITH PORT, ROSEMARY AND DRIED FIGS
This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated.
Provided by - Carla -
Categories Christmas
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
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
CRANBERRY SAUCE WITH PINOT AND FIGS
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.
CRANBERRY SAUCE WITH PORT AND DRIED FIGS
Categories Condiment/Spread Sauce Christmas Thanksgiving Cranberry Fig Port Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- 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 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 until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
CRANBERRY SAUCE WITH DRIED FIGS
This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 3/4 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.
- Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.
FIG AND ROSEMARY CRANBERRY SAUCE
If you love figs and rosemary, then this sauce is for you!
Provided by Menwith Hill'er Back Home !!
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
- Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 47.8 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 12.1 mg, Sugar 41.1 g
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