Cranberry Sauce with Red Wine and Figs
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Cranberry Sauce with Red Wine and Figs
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Adapted from Epicurious You can use any red wine that you like, one that’s fruity will work best – gamay, merlot, syrah, and Brouilly all are good choices. If you can’t get the candied orange, you can omit it or add the zest of 2-3 oranges. The figs work well as they don’t compete too much with the cranberries, which should be the star. But other diced, dried fruits would work; such as apricots, prunes, or pineapple. Light raisins would be nice, or perhaps go the all-berry route with dried cranberries or sour cherries.
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Ingredients
- 1 cup (250ml) fruity red wine
- 1 cup (170g) diced dried figs hard stems removed
- 12 ounces (340g) fresh or frozen cranberries
- 1/2 cup (100g) diced candied orange
- 3/4 cup (150g) sugar
- 1/8 teaspoon powdered allspice or cinnamon
- 2 teaspoons apple cider or red wine vinegar
Instructions
- In a non-reactive saucepan, heat the red wine and diced figs together until the wine is hot. Cover, remove from heat, and let stand 30 minutes, to soften the figs.
- Drain the figs then add the wine back to the saucepan along with the cranberries, candied orange, sugar, and allspice or cinnamon and cook, covered, over medium heat until the cranberries have burst and are softened, about 10 minutes.
- Remove from heat and stir the figs and the vinegar into the cranberries.
Notes
- The sauce can be made up to one week ahead and refrigerated. Let come to room temperature before serving.
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