California Figs Cranberry Sauce

California Figs Cranberry Sauce

This homemade California Figs Cranberry Sauce recipe will take your canned cranberry sauce to a whole new level. This easy recipe uses fresh cranberries and dried figs and is the best, simple cranberry sauce ever. (In my opinion.) It will be a star on your Thanksgiving table and is perfect for leftovers.




  1. In a medium saucepan, bring Pinot Grigio to a simmer.
  2. Remove from heat and add California Figs. Cover and let set for 30 minutes.
  3. While figs are soaking, heat oil in a large pot or dutch oven.
  4. Saute ginger and shallots, until soft and fragrant (about 3 minutes). 
  5. Add brown sugar, white sugar, honey and orange juice. Stir continuously until the mixture bubbles and the sugar is dissolved.
  6. Add 1/2 of the cranberries (about 1/2 pound) and cook until the mixture thickens and the cranberries pop and float to the surface (usually 4 – 6 minutes.) Stir continuously.
  7. Add the remaining cranberries and cook for another 4 – 6 minutes.
  8. Drain the figs (keep 1/2 cup of the fig liquid) and add to the cranberry sauce.
  9. Stir well and add in the Balsamic Vinegar and a pinch of salt.
  10. Add additional fig liquid one tablespoon at a time until desired consistency is reached.
  11. Serve warm, at room temperature or chilled.


Store in the refrigerator for up to one week before eating.

Keywords: Thanksgiving, side, cranberry sauce, California figs, dried figs