Cranberry-Fig Sauce

9 ingredients
2 steps

Ingredients

  • 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

Directions

  1. 1
    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.
  2. 2
    Sauce can be made 1 week ahead. Cover and chill.

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