Name: Cranberry-Fig Sauce
Yield: Makes about 2 1/2 cups
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

A deepred cranberry sauce in an oval serving dish.

Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.

Recipe notes

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