Cranberry Sauce With Port And Dried Figs Food

CRANBERRY SAUCE WITH PORT AND DRIED FIGS

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 PORT, ROSEMARY AND DRIED FIGS

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.

FIG AND ROSEMARY CRANBERRY SAUCE

Steps:

• In medium saucepan, combine cranberries, figs, honey, rosemary and ½ cup water.
• Bring mixture to a boil. Reduce heat and simmer, stirring occasionally, until cranberries burst and sauce thickens, 15 to 20 minutes. Discard rosemary and serve warm or at room temp.

CRANBERRY SAUCE WITH DRIED FIGS

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.

CRANBERRY PORT SAUCE

Steps:

• Bring port and cinnamon stick to boil in a saucepan.
• Reduce heat to medium, add dried cranberries and cook 3-5 minutes.
• Add fresh berries, water, sugar.
• Bring back to boil until sugar dissolves, then lower to simmer, cover and cook 15-20 minutes, stirring frequently.
• Discard cinnamon stick and serve at room temperature.

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.

SIMPLE PORT & CRANBERRY SAUCE

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.