Fig Sauce

(this I definitely measure)
This can be used over any meat but I personally like it best over a Pork Loin seasoned with Rosemary, olive oil and pepper

2 1/2 cups Port
1 ¼ Low Sodium Chicken Broth
8 dried black Mission figs, coarsely chopped
2 sprigs of fresh rosemary (DO NOT use dried for this)
2 cinnamon sticks
1 tablespoon of honey
¼ teaspoon salt (I choose to leave this out but some people like it)
¼ teaspoon freshly ground black pepper

In a medium size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon and honey. Boil over medium-high heat until reduced by half, about 30 min. Discard the rosemary sprigs and cinnamon sticks (some of the rosemary leaves will remain the port mix. Transfer the port mix to a blender and puree until smooth. Blend in salt and pepper. (the sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using------I don’t do it in advance)