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
- Category: Side
- Method: Homemade
- Cuisine: Thanksgiving
Scale
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
- ¼ cup cup white granulated sugar
- ½ cup honey
- ¼ cup orange juice
- 1 lb fresh or frozen cranberries
- 2 tablespoons Balsamic Vinegar
- Pinch of salt
Instructions
- 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.
Notes
Store in the refrigerator for up to one week before eating.
Keywords: Thanksgiving, side, cranberry sauce, California figs, dried figs