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Place the figs in a small bowl. Pour the Port wine over the figs. Set aside for 30 minutes. When the figs are ready, place the cranberries and sugar in a heavy medium saucepan. Heat over medium heat until sugar dissolves. Add figs and Port wine, ginger, orange juice and zest, salt, pepper and rosemary sprig. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, until cranberries burst and chutney has thickened, stirring occasionally, about 20 minutes. Remove from heat and cool completely. Discard rosemary sprig. (May be made up to 2 days in advance. Cover and refrigerate. Serve at room temperature).
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