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Figs bring a touch of sweetness to this bright, chutney-ish cranberry sauce and nicely offset the sharpness of the vinegar.
Recipe information
Yield
Makes about 2½ cups
Ingredients
3
1
1
1
6
⅔
¼
½
Preparation
Step 1
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, ½ tsp. salt, and red pepper flakes and increase heat to medium-high.
Step 2
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.
Step 3
Do Ahead: Sauce can be made 1 week ahead. Cover and chill.
Leave a Review
Reviews (6)
Back to TopThis is very buttery, almost too buttery. The rosemary and sugar are perfect. Will make again but with half the butter.
Erin M.
Central NH
12/6/2022