Valley Fig Growers

California Fig, Cranberry and Port Wine Sauce


1-3/4 cups port wine 

1/2 cup balsamic wine vinegar 

2 cups California Mission Figs, diced 

1  each rosemary sprig, whole 

1/4  cup brown sugar, packed 

1/2  cup sugar 

1/8  teaspoon fresh ground pepper 

12  oz. cranberries, washed, drained 

Kosher salt, to taste 


  1. Simmer all of the ingredients except the cranberries for ten minutes. Remove the rosemary sprig. Add the cranberries and simmer until half of them have popped their skins. Adjust the taste with salt if needed. Remove the sauce from the heat. This sauce can be served cold or hot.

Recipe courtesy of Chef Kirt Martin, Snake River Grill, Hagerman, Idaho.

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