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cranberry fig sauce

javancookie avatar
Recipe by
Pat DiMercurio
@javancookie
Saginaw, MI

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.

►
yield serving(s)
cook time 30 Min
method Stove Top

Ingredients For cranberry fig sauce

  • 1 c
    water
  • 1 lg
    tangerine, zest the rind and juice the fruit
  • 1 c
    dried figs, chopped
  • 3/4 c
    brown sugar, firmly packed
  • 1 stick
    cinnamon
  • 1 pkg
    fresh cranberries (10 oz.)
  • 2 Tbsp
    balsamic vinegar, the good stuff
  • 1/8 tsp
    salt
  • 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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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