November 24, 2010

Figgy Cranberry Sauce


Ingredients:
12 oz whole cranberries
6 dried figs, quartered
1 cup orange juice
2/3 cup sugar
1/2 inch knob ginger, grated


Directions:
Bring the cranberries, ginger, figs, sugar and lemon juice to a boil. Reduce heat then simmer until thickened, stirring occasionally. Remove from heat, stir. Serve hot or cold.




My thoughts:
We make cranberry sauce a lot during the months when cranberries are in season. I like them to tie into the central dish and I hate making the same thing again and again so I added figs to this one to coordinate with the fig glazed turkey I make this year. They added a fun texture contrast (love the seeds) and tempered the cranberries' tartness. The leftover sauce keeps for weeks in the fridge and is awesome on sandwiches, either turkey or PB&J. Or of course, cranberry ribbon cake, triple ginger cranberry sauce bread, oatmeal cranberry sauce muffins or cranberry cheesecake squares.

4 comments:

  1. Mmm! I've never put figs into my cranberry sauce but I'm going to have to start! Sounds delicious, especially since the fig will be repeated in your turkey this year. Happy Thanksgiving!

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  2. Great idea. I've just started noticing the figs again in the store...and I love cranberries (who couldn't being minutes away from a cranberry marsh) I bet it's yummy! I'm going to give it a try.

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  3. What a great idea....we have frozen the figs from our tree, but this is certainly doable! Yum..thank you

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