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


Combine all ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer to reduce for 15-20 minutes. Discard rosemary. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to a bowl. Serve.