Who’s ready for turkey?
If you’re hosting Thanksgiving this year or you’ve been asked to bring a dish, this cranberry sauce with red wine, dried figs and rosemary is a sophisticated addition to any table.
In the past, I’ve always made the cranberry sauce as per the recipe on the back of the package and it’s delightful. It’s homemade with just the right balance of sweet and pucker. I’ve always wanted to add a little something more though and we all know how much I love figs right? And wine…and a little sprig of rosemary for scent and colour doesn’t hurt.
The dried figs add a lovely, earthy texture to the sauce with a little bit of hearty chew from the seeds. The sweet red wine intensifies all the flavors and gives the sauce even more punch. And a little extra booze helps everyone get along better doesn’t it?
Are you a fan of cranberry sauce? I know around my table, it’s a love it or not-so-much kind of thing. Personally, I love a dollop of cranberry sauce on my turkey. The contrast of colour and flavor is just perfect and delicious. Amid the turkey, stuffing, vegetables and other tasty items, a mouth-puckering pop of cranberry sauce makes everything just right.
From Teta Lizza’s Kitchen to yours – Happy Thanksgiving everyone!
enjoy | liz | xo
- 1 cup sweet red wine
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 6 dried figs, stemmed, chopped
- 1-2 sprig fresh rosemary
- 1/4 tsp fresh ground black pepper
- 1 (12 ounce) bag fresh cranberries
- 3/4 cup sugar
- Combine wine, vinegar, brown sugar, figs, rosemary and pepper in medium saucepan and bring to boil.
- Reduce heat to low and let simmer for 10 minutes. Discard rosemary.
- Add in cranberries and sugar. Allow to cook over medium heat stirring occasionally until liquid has slightly reduced and berries have burst. Remove from heat and let stand for 10-20 minutes..
- Transfer sauce to bowl and chill in fridge until ready to serve.
- This sauce is best made 1-2 nights before being served to allow the flavors to settle.
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