(Image credit: Faith Durand)

Q: I made a fabulous ruby port and fig cranberry sauce for Thanksgiving. I must have done something a little bit wrong, because I ended up with a very saucy sauce. I drained off some of the excess and saved it, and now I have this super yummy thin winey, figgy, cranberry sauce. Any ideas for turning it into a yummy meal?

Sent by Christi

Editor: This sounds like it would be pretty incredible reduced even further and either drizzled over roast meat, or conversely, ice cream!

Readers, what are your ideas?

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