Cranberry Fig Sauce

Pat DiMercurio


Delicious with warm Brie. Great as a sauce for ham or roast turkey. I'm thinking it may even be good with a Monte Cristo sandwich. Hmmm...what about using dates instead of figs? You could probably decrease the sugar by half.

This is my own photo of the sauce.


☆☆☆☆☆ 0 votes

makes 3 cups
24 Hr 15 Min
30 Min
Stove Top


  • 1 c
  • 1 large
    tangerine, zest the rind and juice the fruit
  • 1 c
    dried figs, chopped
  • 3/4 c
    brown sugar, firmly packed
  • 1 stick
  • 1 pkg
    fresh cranberries (10 oz.)
  • 2 Tbsp
    balsamic vinegar, the good stuff
  • 1/8 tsp
  • 1/8 tsp
    freshly grated nutmeg

How to Make Cranberry Fig Sauce


  1. Bring water to a boil in a large saucepan. Remove from heat. Zest the rind of the fresh tangerine and set aside. Juice the tangerine.
  2. Stir the juice and the chopped dried figs into the water and let stand for 15 minutes.
  3. Return the pan to medium high heat and add the sugar and cinnamon stick. Bring to a boil.
  4. Add the rinsed fresh cranberries. Reduce heat and simmer for 10 minutes or until the berries begin to burst. Remove from heat.
  5. Add the 2 TBS balsamic vinegar, the zest of the tangerine, the grated nutmeg and the pinch of salt. Remove the cinnamon stick. Cool completely. Transfer to a jar and refrigerate. Makes 3 cups

Printable Recipe Card

About Cranberry Fig Sauce

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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