For a more intense rosemary flavor, gently bruise the rosemary sprig before adding it to the sauce. If you prefer a smoother sauce, you can use an immersion blender to partially blend the sauce after removing the rosemary sprig. This sauce can be made up to 3 days in advance. Store in an airtight container in the refrigerator. Serve chilled or at room temperature.
Fig and Rosemary Cranberry Sauce
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING8 People
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VIEWS9
Elevate your holiday table with this sophisticated cranberry sauce, infused with the sweet, jammy notes of figs and the herbaceous aroma of rosemary. A delightful twist on a classic, it's sure to impress your guests.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Fiber5 g
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Protein1 g
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Saturated Fat0 g
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Sodium12 mg
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Sugar41 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
3 mins
In a non-reactive saucepan, combine water, dark brown sugar, and maple extract. Bring to a boil over medium-high heat. (Approximately 3 minutes)
02
Step
5 mins
Add cranberries and chopped figs. Reduce heat to medium and cook, stirring frequently, until the sauce slightly thickens. (Approximately 5 minutes)
03
Step
5 mins
Stir in the fresh rosemary sprig and continue to cook until the sauce has thickened to your desired consistency. (Approximately 5 minutes)
04
Step
10 mins
Carefully remove the rosemary sprig and discard. Remove the saucepan from the heat and allow the sauce to cool slightly. (Approximately 10 minutes)
05
StepTransfer the sauce to a serving bowl and refrigerate until chilled and ready to serve. The flavors will meld and deepen as it cools.
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Jackeline Robel
Jun 28, 2025This sauce was a total hit at Thanksgiving! The fig and rosemary combination is genius.
Jaylan Willms
Jun 25, 2025So much better than plain cranberry sauce. The maple extract adds a lovely touch.
Jaeden Murazik
Jun 23, 2025Easy to follow recipe and the results were delicious!
Joel Goldner
Jun 18, 2025I made this last year and everyone raved about it. Making it again this year!