Fig and Rosemary Cranberry Sauce recipe
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- 1 cup water 1 cup dark brown sugar 2 teaspoons maple extract 1 (12 ounce) package fresh cranberries 10 dried Mission figs, chopped 1 (5 inch) fresh rosemary sprig
Nutrition Info
- 187.4 caloriescarbohydrate: 47.8 gcholesterol: : -fat: 0.3 gfiber: 4.8 gprotein: 0.9 gsaturatedFat: 0.1 gservingSize: -sodium: 12.1 mgsugar: 41.1 gtransFat: : -unsaturatedFat: : -
Directions Fig and Rosemary Cranberry Sauce
Directions
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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.