Ingredients

The following ingredients have 9 Servings
  • 1 12 ounce bag cranberries (thawed if previously frozen)
  • 1 cup dried black mission figs (sliced in half and any woody stems removed)
  • 1/2 cup cranberry juice
  • 1/3 cup white sugar (organic for vegan-friendly)
  • 2 tablespoons vegan balsamic vinegar
  • 1 tablespoon peeled and grated fresh ginger
  • 1 sprig (4 to 5 inches in length fresh rosemary)

Instruction

  • Place all of the ingredients into a medium heavy-bottom saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to maintain a simmer and cook the sauce, stirring frequently, until it’s thickened and almost all of the cranberries have burst open, about 8 minutes.
  • Remove the saucepan from the heat and allow the cranberry sauce to cool slightly, then carefully remove and discard the rosemary sprig. Transfer the cranberry sauce to a clean container and place it in your refrigerator to chill before serving.