Our family has been enjoying this recipe for many years. I hope yours will too!

1 3/4 cups ruby-style Port 1/3 cup balsamic vinegar

1/3 cup dark brown sugar 2 or 3 sprigs fresh rosemary

1/2 dried figs, stemmed and chopped, or a combo of figs and raisins

1/4 teaspoon freshly cracked black pepper

1 12 ounce bag of fresh or thawed cranberries

3/4 cup white sugar.

In a medium saucepan combine everything but the cranberries and white sugar. Bring to a boil and stir until the brown sugar has dissolved, then reduce heat and simmer for 10 minutes. Remove and discard the rosemary.

Stir in the cranberries and the white sugar. Cover (vented) and cook over medium heat for 6-8 minutes. Stir occasionally until the berries pop abd the liquid has reduced slightly.

Remove from heat, let cool, and transfer to a bowl. Cover the surface with plastic wrap. Serve chilled or at room temp.