Fig and Rosemary Cranberry Sauce
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Ingredients35 m servings 187
Original recipe yields 8 servings
- 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.
- 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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- Cook's Note:
- Use a spatter shield over your pot; when the cranberries burst they can spatter tiny bits of the hot sugar.
Per Serving: 187 calories; 0.3 47.8 0.9 0 12 Full nutrition