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 sugar
2 tablespoons balsamic vinegar
1 tablespoon peeled and grated fresh ginger
1 sprig (4 to 5 inches in length) fresh rosemary
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.
This recipe can be made up to 5 days in advance and stored in an airtight container in your refrigerator.