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?