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.
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Yield: 12 1x
1x 2x 3x Ingredients
1 ½ cups Pinot Grigio
12– 15 dried California Figs, quartered
2 tablespoons vegetable oil
1 large shallot, finely diced
1 tablespoon ginger powder
¾ cup brown sugar
cup cup white granulated sugar ¼
½ cup honey
¼ cup orange juice
1 lb fresh or frozen cranberries
2 tablespoons Balsamic Vinegar Pinch of salt
In a medium saucepan, bring Pinot Grigio to a simmer.
Remove from heat and add California Figs. Cover and let set for 30 minutes.
While figs are soaking, heat oil in a large pot or dutch oven.
Saute ginger and shallots, until soft and fragrant (about 3 minutes). Add brown sugar, white sugar, honey and orange juice. Stir continuously until the mixture bubbles and the sugar is dissolved.
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.
Add the remaining cranberries and cook for another 4 – 6 minutes.
Drain the figs (keep 1/2 cup of the fig liquid) and add to the cranberry sauce.
Stir well and add in the Balsamic Vinegar and a pinch of salt.
Add additional fig liquid one tablespoon at a time until desired consistency is reached.
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