Ingredients

• 3 Tbsp. unsalted butter
• 1 large shallot, finely chopped
• 1 Tbsp. finely chopped rosemary
• 1 lb. fresh (or frozen) cranberries
• 6 oz. dried Turkish figs, coarsely chopped
• 2/3 cup (packed) light brown sugar
• 1/4 cup balsamic vinegar
• 1/2 tsp. kosher salt, plus more
• Pinch of crushed red pepper flakes

Instructions

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, 1/2 tsp. salt, and red pepper flakes and increase heat to medium-high. 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.
2. Sauce can be made 1 week ahead. Cover and chill.