Figgy Cranberry Sauce

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

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.


  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!

  2. How delicious

  3. 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.


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