cranberry sauce with port and dried figs

Combine 1 2/3 c. ruby Port, 1/4 c. balsamic vinegar, 1/4 c. brown sugar, 8 Mission figs (stemmed & chopped), 1 piece rosemary sprig, 1/4 tsp. freshly ground black pepper in a medium saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Discard rosemary. Mix in 12 ounces fresh cranberries and 3/4 c. sugar. Cook over medium heat until liquid reduces a bit and berries burst, about 6 minutes. Cool. Transfer to serving bowl and chill until cold. Can be prepared 1 week ahead.

My favorite thing for Thanksgiving!