Cranberry-Fig Sauce
['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']
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.
Sauce can be made 1 week ahead. Cover and chill.
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