Cranberry Sauce with Port and Figs

8 dried black Mission figs, stemmed and coarsely chopped
1 2/3 cups ruby Port*
1/4 cup balsamic vinegar
1/4 cup light brown sugar, lightly packed
1 6-inch-long sprig fresh rosemary
1/4 teaspoon ground black pepper
1 bag (12 ounces) fresh cranberries
3/4 cup granulated sugar

Remove stems from figs, coarsely chop, and place in a medium saucepan. Add Port, vinegar, brown sugar, rosemary and pepper. Bring to boil over high heat, stirring until brown sugar dissolves. Reduce heat to low and simmer, uncovered, 10 minutes.

Discard rosemary. Mix in cranberries and granulated sugar. Cook over medium heat until sugar dissolves, liquid is slightly reduced and berries burst and are soft, stirring occasionally, about 10 to 12 minutes. Remove from heat and allow to cool to room temperature. Serve at once, or transfer sauce to an airtight storage container, and chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated. To serve, bring the sauce to room temperature and place in a serving bowl.)

* Notes

Madeira or Sherry also can be used.

This recipe came from the November 2001 issue of Bon Appetit magazine. We usually find ourselves tinkering with the recipes we clip, but not this one. It's sheer perfection -- for those who have a slightly adventurous palate at least!

Feel Good About: This is virtually fat-free and cranberries are really, really good for you!

Approximate Values Per Tablespoon: 35 calories 1% from fat), trace amount fat (0 g saturated), 0 mg cholesterol, trace amount protein, 6 g carbohydrates, .5 g dietary fiber, 1.5 mg sodium

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