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Recipe from a Reader
Cranberry fig chutney with port wine and rosemary

Ingredients:

• 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:

Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.) Makes about 3 1/2 cups. Bon Appétit

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