Recipe from a ReaderCranberry fig chutney with port wine and rosemary

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Recipe from a Reader
Cranberry fig chutney with port wine and rosemary

Ingredients:

• 1 2/3 cups ruby Port
• 1/4 cup balsamic vinegar
• 1/4 cup (packed) golden brown sugar
• 8 dried black Mission figs, stemmed, chopped
• 1 6-inch-long sprig fresh rosemary
• 1/4 teaspoon ground black pepper
• 1 12-ounce bag fresh cranberries
• 3/4 cup sugar

Directions: