Real Recipes From Real Home Cooks ®

cranberry fig sauce

Recipe by
Pat DiMercurio
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
  • 1 lg
    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