Fig and Rosemary Cranberry Sauce

If you love figs and rosemary, then this sauce is for you!

Step: 1

Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.

Step: 2

Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

Per Serving: 187 calories; protein 0.9g; carbohydrates 47.8g; fat 0.3g; sodium 12.1mg.

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