Fig And Rosemary Cranberry Sauce Food

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.

FIG AND ROSEMARY CRANBERRY SAUCE

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.

CRANBERRY-FIG SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, 1/2 tsp. salt, and red pepper flakes and increase heat to medium-high. Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9-12 minutes. Let cool. Taste and season with more salt if needed.
• Do Ahead
• Sauce can be made 1 week ahead. Cover and chill.

MAKE-AHEAD CRANBERRY-FIG CHUTNEY

Steps:

• Set aside 1/2 cup of the cranberries. Bring the remaining cranberries, sugar, vinegar, orange zest, cinnamon stick, ginger, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat, stirring frequently, until the sugar dissolves and the cranberries soften, about 3 minutes. Add the figs and raisins, raise the heat to bring the mixture to a high simmer, then cook until the cranberries burst and the chutney is saucy and coats the back of a spoon, about 10 minutes. Remove the pan from the heat, and stir in the reserved 1/2 cup cranberries.
• Let the chutney cool to room temperature. Transfer it to an airtight container or resealable plastic bag, label and date, and freeze for up to 2 weeks.
• Let the chutney thaw in the refrigerator the night before you plan to serve it. To serve, heat it in a microwave-safe bowl in 30-second increments until the chill is gone. If the chutney is too thick, thin it out with a few tablespoons of water.

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 MULE

Steps:

• Fill a copper mug with crushed or small ice.
• Add 1 fig and 1 sprig of rosemary to a cocktail shaker and muddle. Top with ice, then add the vodka and the juice from the lime wedge and shake. Strain into the ice-filled mug and top with the ginger beer. Slice the remaining fig. Garnish the mug with the sliced fig and remaining rosemary sprig.

CRANBERRY SAUCE WITH GIN & ROSEMARY

Steps:

• Tip the cranberries, sugar and rosemary into a pan with about 100ml water. Cook over a low heat for about 15 mins, stirring occasionally, until all the cranberries have burst and the sauce has thickened to a syrupy consistency. Fresh cranberries thicken the sauce more readily than frozen, so it may take a little longer, but be careful not to let the sauce become a jam.
• Scoop out the rosemary and stir through the gin. Cook for 1 min more, then leave to cool. Will keep, covered, in the fridge for three days.