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Yasmin Fahr’s Citrus-and-Fig Cranberry Sauce

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This homemade cranberry sauce is easy to make and bursting with flavor. Dried chopped figs add both texture and a touch of sweetness to balance the tart and slightly bitter flavor of cranberries. Fresh orange juice, zest, and maple syrup are stirred in to finish it off, leaving you with a sweet, textured side dish to spoon over your turkey.

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Citrus-and-Fig Cranberry Sauce Recipe

Citrus and figs amp up this bursting-with-flavor cranberry sauce.

Yield Serves 6 to 8 , Makes about 2 3/4 cups

Prep time 15 minutes

Cook time 20 minutes

• alcohol-free
• egg-free
• kidney-friendly
• peanut-free
• low-potassium
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• low-sodium
• red-meat-free
• low-fat
• dairy-free
• fish-free
• vegetarian
• shellfish-free
• vegan
• no-oil-added
• soy-free
• wheat-free

Per serving, based on 8 servings. (% daily value)

• Calories 99
• Fat 0.2 g (0.3%)
• Saturated 0.0 g (0.2%)
• Carbs 25.5 g (8.5%)
• Fiber 3.0 g (12.0%)
• Sugars 19.6 g
• Protein 0.6 g (1.2%)
• Sodium 61.8 mg (2.6%)

Ingredients

• 1

  (3/4-inch) piece ginger

• 1

  (12-ounce) bag fresh or frozen cranberries (about 4 cups; do not thaw)

• 1/2 cup

  room-temperature water

• 1/2 cup

  granulated sugar

• 5

  dried Turkish or Mission figs (about 4 ounces)

• 1

  medium orange

• 1 tablespoon

  maple syrup

• 1/4 teaspoon

  kosher salt

• Freshly ground black pepper

Instructions

1. Peel and finely grate or mince 1 (3/4-inch) piece ginger (about 2 teaspoons). Place the ginger in a medium saucepan and add 12 ounces frozen cranberries, 1/2 cup room temperature water, and 1/2 cup granulated sugar.

2. Heat over medium-low heat until bubbling, then reduce heat to low, and continue cooking, stirring frequently, until the sugar is dissolved and the cranberries burst, about 15 minutes. Meanwhile, trim the stems from 5 dried figs and cut into 1/2-inch pieces (about 3/4 cup). Finely grate the zest of 1 medium orange (about 1 tablespoon), then juice the orange until you have 1/4 cup.

3. Add the figs, orange zest and juice, 1 tablespoon maple syrup, 1/4 teaspoon kosher salt, and 1 to 2 grinds of black pepper to the saucepan and stir to combine. Cook for 2 minutes more for the flavors to meld. Remove from the heat and let cool slightly. If you’d like a thicker sauce, simmer longer.

Recipe Notes

Make ahead: The cranberry sauce can be made up to 2 weeks ahead and refrigerated in an airtight container.

Yasmin Fahr

Contributor

Yasmin is a recipe developer, food writer, and the author of Keeping It Simple, a cookbook full of easy, weeknight one-pot recipes that was named a best spring 2020 cookbook by The New York Times, Forbes, and Esquire UK. Her writing and recipes have appeared online and in print publications such as NYT Cooking, The Kitchn, The Washington Post, Epicurious, TASTE, Bon Appétit, and others. She attended Cornell University and also received a master’s degree in Food Studies from New York University.

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Source : food