SAUCE

BEVERLY MILLS' CRANBERRY SAUCE WITH PORT AND DRIED FIGS

You may use Madeira or sherry instead of ruby port. This takes just 20 minutes to make and another 20 minutes to cool. The sauce can be made up to a week ahead and refrigerated.

• 8 dried black Mission figs

• 1 2/3 cups ruby port

• 1/4 cup balsamic vinegar

• 1/4 cup light brown sugar, lightly packed

• 1 (6-inch) sprig fresh rosemary

• 1/4 teaspoon ground pepper

• 1 (12-ounce) bag fresh cranberries

• 3/4 cup granulated sugar

Remove stems from figs. Coarsely chop fruit and place in a medium saucepan. Add port, vinegar, brown sugar, rosemary and pepper. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to low and simmer, uncovered, 10 minutes.

Discard rosemary. Stir in cranberries and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves, liquid is slightly reduced and berries burst, about 6 minutes. Remove from heat. Allow to cool to room temperature before serving. Makes about 3 ½ cups.

Source: Slightly adapted from the November 2001 issue of Bon Appetit magazine.

Per 1/4 cup serving: 120 calories (0 percent from fat), 0 fat, 0 cholesterol, 0.3 g protein, 24.4 g carbohydrates, 1.5 g fiber, 5.2 mg sodium.