Cranberry Sauce With Port And Dried Figs Recipes

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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



Cranberry Sauce with Port and Dried Figs image

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.)

1 2/3 cups ruby Port
1/4 cup balsamic vinegar
1/4 cup (packed) golden brown sugar
8 dried black Mission figs, stemmed, chopped
1 6-inch-long sprig fresh rosemary
1/4 teaspoon ground black pepper
1 12-ounce bag fresh cranberries
3/4 cup sugar

CRANBERRY SAUCE WITH PINOT AND FIGS

Provided by Bobby Flay

Categories     condiment

Time 55m

Yield 12 servings

Number Of Ingredients 13



Cranberry Sauce with Pinot and Figs image

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.

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

SIMPLE PORT & CRANBERRY SAUCE

The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.

Provided by Sara Buenfeld

Categories     Condiment, Dinner, Lunch

Time 20m

Number Of Ingredients 3



Simple port & cranberry sauce image

Steps:

  • Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.

Nutrition Facts : Calories 151 calories, Carbohydrate 29 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Sodium 0.02 milligram of sodium

300ml port
175g light muscovado sugar
2 x 250g/9oz packs fresh or frozen cranberries

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



Cranberry Sauce with Dried Figs image

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.

1 bag fresh or frozen (thawed) cranberries (12 ounces)
5 ounces dried Calimyrna figs, halved (about 1 cup)
1/2 cup sugar
1/4 cup dry red wine or cranberry juice

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



Cranberry Sauce With Port, Rosemary and Dried Figs image

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

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

CRANBERRY SAUCE WITH PORT AND DRIED FIGS

Yield 3 1/2 cups

Number Of Ingredients 8



CRANBERRY SAUCE WITH PORT AND DRIED FIGS image

Steps:

  • Combine port, vinegar, brown sugar, figs, rosemary and pepper in a medium saucepan. Bring to a 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 to 8 minutes. Cool. Transfer sauce to bowl; chill until cold.

1 2/3 cups ruby port
1/4 cup balsamic vinegar
1/4 cup packed golden brown sugar
8 dried black Mission figs, stemmed, chopped
1 (6") sprig rosemary
1/4 tsp black pepper
1 (12-oz) bag fresh cranberries
3/4 cup sugar

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