I've been testing various cranberry sauce recipes every Thanksgiving for the past several years and this is by far the best. The figs and balsamic vinegar complement the tartness of the cranberries and the hint of rosemary adds a festive flavor for the holidays. —SooK
About 2 cups
bag (12oz.) cranberries, fresh or frozen
dried figs, coarsely chopped
sprig fresh rosemary, 3 inch long
In This Recipe
Heat oil in saucepan over medium heat, add onions and cook until softened. Stir in remaining ingredients. Simmer, stirring occasionally until berries pop, about 10 minutes. Discard rosemary. Cool.