Valley Fig Growers
Fig, Cranberry and Port Wine Sauce
Ingredients
- 1-3/4 cups port wine
- 1/2 cup balsamic wine vinegar
- 2 cups Mission figs, diced
- 1 each rosemary sprig, whole
- 1/4 cup brown sugar, packed
- 1/2 cup sugar
- 1/8 teaspoon fresh ground pepper
- 12 oz. cranberries, washed, drained
- Kosher salt, to taste
Directions
- Simmer all of the ingredients except the cranberries for ten minutes. Remove the rosemary sprig. Add the cranberries and simmer until half of them have popped their skins. Adjust the taste with salt if needed. Remove the sauce from the heat. This sauce can be served cold or hot.
Recipe courtesy of Chef Kirt Martin, Snake River Grill, Hagerman, Idaho.
