Ingredients
1/4
cup (packed) golden brown sugar
8
dried black Mission figs, stemmed, chopped
1
6-inch-long sprig fresh rosemary
1/4
tsp ground black pepper
1
12-ounce bag fresh cranberries
Directions
1.
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.)
