Fig and Rosemary Cranberry Sauce

1. Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.

2. Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

Cook's Note:

Use a spatter shield over your pot; when the cranberries burst they can spatter tiny bits of the hot sugar.