by Geila Bernstein

Quick tip: Prepare this ahead of time and store up to four days in advance.

Ingredients:

1 ½ cups port (or 1/4 cup sugar and 1 1/2 cups red wine)
¼ cup balsamic vinegar (no need for the high-end variety)
¼ cup brown sugar
8-10 dried mission figs, stemmed and chopped
2 sprigs thyme
1 12-oz bag cranberries
½ cup sugar
freshly ground black pepper to taste

Directions:

1. In a medium sauce pan over high heat, combine the port, vinegar, figs, brown sugar and thyme. Bring to a boil stirring to dissolve sugar.
2. Reduce heat and let simmer for 10-15 minutes.
3. Remove the thyme.
4. Add the cranberries and the ½ cup of sugar, mix well.
5. Increase heat to medium and cook the mixture until it has slightly reduced and the berries burst. Stir occasionally, cook about 10 minutes.
6. Transfer sauce to a bowl and chill.