Cranberry Sauce with Port and Dried Figs

• 1 2/3 cups ruby Port
• 1/4 cup balsamic vinegar
• 1/4 cup (packed) golden brown sugar
• 8 dried black Mission figs, stemmed, chopped
• 1 6-inch-long sprig fresh rosemary
• 1/4 teaspoon ground black pepper
• 1 12-ounce bag fresh cranberries
• 3/4 cup sugar

1. Combine first 6 ingredients in medium saucepan.
2. Bring to boil, stirring until sugar dissolves.
3. Reduce heat to low and simmer 10 minutes.
4. Discard rosemary.
5. Mix in cranberries and 3/4 cup sugar.
6. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes.
7. Cool.
8. Transfer sauce to bowl; chill until cold.
9. (Cranberry sauce can be prepared 1 week ahead.
10. Cover and keep refrigerated.)

ruby port, balsamic vinegar, golden brown sugar, mission figs, rosemary, ground black pepper, cranberries, sugar

Taken from www.epicurious.com/recipes/food/views/cranberry-sauce-with-port-and-dried-figs-105836 (may not work)