Cranberry-Fig Sauce

From the kitchen of Carly

Tart cranberries and jammy figs meld with balsamic and rosemary into a glossy, complex sauce that straddles sweet and savory. The shallots add depth, while a whisper of heat keeps things interesting. Perfect alongside roasted meats or sharp cheeses.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 Tbsp. unsalted butter
  • 11 large shallot, finely chopped
  • 11 Tbsp. finely chopped rosemary
  • 11 lb. fresh (or frozen) cranberries
  • 16 oz. dried Turkish figs, coarsely chopped
  • 12/3 cup (packed) light brown sugar
  • 11/4 cup balsamic vinegar
  • 11/2 tsp. kosher salt, plus more
  • 1Pinch of crushed red pepper flakes

Instructions

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