Fig and Rosemary Cranberry Sauce
Fig and Rosemary Cranberry Sauce blends tart cranberries with jammy dried figs and a hint of maple, finished with an aromatic rosemary note. The result is a glossy, sweet-tart condiment with herbal depth that pairs beautifully with roast turkey, pork, or cheese boards. Ideal for holiday tables and make-ahead entertaining.
- Prep10 min
- Cook15 min
- Serves8
- DifficultyEasy
- 1
Bring the water, brown sugar, and maple extract to a boil in a non-reactive saucepan.
- 2
Add the cranberries and figs.
- 3
Cook over medium heat, stirring often, until slightly thickened, about 5 minutes.
- 4
Add the rosemary and cook until the sauce is thickened, about 5 minutes more.
- 5
Carefully remove the rosemary sprig and discard it.
- 6
Take the pot off the burner and let it cool, about 10 minutes.
- 7
Pour the sauce into a bowl and refrigerate until ready to serve.
- Calories 145.0 kcal Moderate
- Protein 0.27 g Low Source
- Carbs 37.17 g Moderate
- Total Fat 0.01 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 3.17 mg Low Source
- Fiber 3.12 g Moderate
- Sugar 31.94 g High
- Added Sugar 1.24 g Low Source
- Calcium 14.38 mg Low Source
- Iron 0.27 mg Low Source
- Potassium 65.13 mg Low Source
- Vitamin A 0.24 mcg_rae Low Source
- Vitamin C 5.36 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
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