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Fig and Rosemary Cranberry Sauce
Prep
10 mins
Cook
15 mins
Servings
8
Difficulty
Easy
This fig and rosemary cranberry sauce has become my go to for holiday dinners because it comes together in just 25 minutes flat. The beauty of this recipe is how the earthy rosemary plays against the natural sweetness of figs and tart cranberries, creating something that feels elegant without any fuss. Fresh cranberries are packed with antioxidants, making this sauce not just delicious but genuinely good for you. What I love most is that you probably have most of these ingredients in your pantry already, so there's no need for a special shopping trip. Trust me, your guests will think you spent hours in the kitchen.
Ella x
Ingredients
- 11 cup water
- 11 cup dark brown sugar
- 22 teaspoons maple extract
- 11 (12 ounce) package fresh cranberries
- 1010 dried mission figs, chopped
- 11 (5 inch) fresh rosemary sprig
Detail level
Instructions
- 1
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.
- 2
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.
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