Cranberry-Fig Sauce
- 3 Tbsp. unsalted butter
- 1 large shallot, finely chopped
- 1 Tbsp. finely chopped rosemary
- 1 lb. fresh (or frozen) cranberries
- 6 oz. dried Turkish figs, coarsely chopped
- 2/3 cup (packed) light brown sugar
- 1/4 cup balsamic vinegar
- 1/2 tsp. kosher salt, plus more
- Pinch of crushed red pepper flakes
- 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.
- Sauce can be made 1 week ahead. Cover and chill.
unsalted butter, shallot, rosemary, fresh, turkish figs, light brown sugar, balsamic vinegar, kosher salt, red pepper
Taken from www.epicurious.com/recipes/food/views/cranberry-fig-sauce (may not work)