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Cranberry Sauce with Port and Figs
- 1 2/3 cups ruby Port
- 1/4 cup balsamic vinegar
- 1/4 cup (packed) golden brown sugar
- 8 dried black Mission figs, stemmed, chopped
- 1 6-inch-long sprig fresh rosemary
- 1/4 teaspoon ground black pepper
- 1 12-ounce bag fresh cranberries
- 3/4 cup sugar
Directions:View on Bon Appetit
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