Cranberry-Fig Sauce

Preparation

1. Step 1

   Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, ½ tsp. salt, and red pepper flakes and increase heat to medium-high.

   Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

   Step 2

   Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9–12 minutes. Let cool. Taste and season with more salt if needed.

   Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

   Step 3

   Do Ahead: Sauce can be made 1 week ahead. Cover and chill.