Best Cranberry Sauce With Dried Figs Recipes

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CRANBERRY SAUCE WITH PORT, ROSEMARY AND DRIED FIGS



Cranberry Sauce With Port, Rosemary and Dried Figs image

This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated.

Provided by - Carla -

Categories     Christmas

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 2/3 cups ruby port
1/4 cup balsamic vinegar
1/4 cup golden brown sugar, packed
8 dried figs, stemmed, chopped
1 sprig fresh rosemary
1/4 teaspoon fresh ground black pepper
1 (12 ounce) bag fresh cranberries
3/4 cup sugar

Steps:

  • Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
  • Reduce heat to low and simmer 10 minutes.
  • Discard rosemary.
  • Mix in cranberries and 3/4 cup sugar.
  • Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
  • Transfer sauce to bowl; chill.
  • This recipe yields about 3 1/2 cups.

Nutrition Facts : Calories 218.7, Fat 0.1, Sodium 9.5, Carbohydrate 42.5, Fiber 3, Sugar 34.1, Protein 0.6

CABERNET-CRANBERRY SAUCE WITH FIGS



Cabernet-Cranberry Sauce with Figs image

Provided by Gina Marie Miraglia Eriquez

Categories     Sauce     Wine     Side     Thanksgiving     Vegetarian     Cranberry     Fig     Fall     Vegan     Simmer     Gourmet     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings, with leftovers

Number Of Ingredients 5

1 cup Cabernet Sauvignon
6 ounces dried calimyrna figs, stems trimmed and figs coarsely chopped (1 cup)
1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
3 (3- by 1/2-inch) strips orange zest

Steps:

  • Bring wine to a boil with figs in a small saucepan, then remove from heat and steep figs, covered, until tender, about 30 minutes. Strain mixture through a sieve into a medium heavy saucepan and reserve figs in a small bowl.
  • Add cranberries, sugar, and zest to wine and bring to a simmer over medium heat, stirring until sugar has dissolved. Adjust heat and continue to simmer, uncovered, stirring occasionally, until cranberries burst and mixture is thickened slightly, 10 to 15 minutes. Remove from heat and discard orange zest strips, then stir in figs. Let cool completely.

FIG AND ROSEMARY CRANBERRY SAUCE



Fig and Rosemary Cranberry Sauce image

If you love figs and rosemary, then this sauce is for you!

Provided by Menwith Hill'er Back Home !!

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 35m

Yield 8

Number Of Ingredients 6

1 cup water
1 cup dark brown sugar
2 teaspoons maple extract
1 (12 ounce) package fresh cranberries
10 dried Mission figs, chopped
1 (5 inch) fresh rosemary sprig

Steps:

  • Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
  • Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 47.8 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 12.1 mg, Sugar 41.1 g

CRANBERRY SAUCE WITH PINOT AND FIGS



Cranberry Sauce with Pinot and Figs image

Provided by Bobby Flay

Categories     condiment

Time 55m

Yield 12 servings

Number Of Ingredients 13

1 1/2 cups pinot noir
12 dried figs, halved if small, quartered if large
Base Cranberry Sauce, recipe follows
2 tablespoons high-quality balsamic vinegar
2 tablespoons canola oil
1 tablespoon grated ginger
1 large shallot, finely diced
3/4 cup brown sugar
1/2 cup honey
1/4 cup orange juice
1/4 cup granulated sugar
Pinch kosher salt
1 pound fresh or frozen cranberries

Steps:

  • Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
  • Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
  • Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.

CRANBERRY FIG SAUCE



Cranberry Fig Sauce image

Delicious with warm Brie. Great as a sauce for ham or roast turkey. I'm thinking it may even be good with a Monte Cristo sandwich. Hmmm...what about using dates instead of figs? You could probably decrease the sugar by half. This is my own photo of the sauce.

Provided by Pat DiMercurio

Categories     Fruit Sauces

Time 45m

Number Of Ingredients 9

1 c water
1 large tangerine, zest the rind and juice the fruit
1 c dried figs, chopped
3/4 c brown sugar, firmly packed
1 stick cinnamon
1 pkg fresh cranberries (10 oz.)
2 Tbsp balsamic vinegar, the good stuff
1/8 tsp salt
1/8 tsp freshly grated nutmeg

Steps:

  • 1. Bring water to a boil in a large saucepan. Remove from heat. Zest the rind of the fresh tangerine and set aside. Juice the tangerine.
  • 2. Stir the juice and the chopped dried figs into the water and let stand for 15 minutes.
  • 3. Return the pan to medium high heat and add the sugar and cinnamon stick. Bring to a boil.
  • 4. Add the rinsed fresh cranberries. Reduce heat and simmer for 10 minutes or until the berries begin to burst. Remove from heat.
  • 5. Add the 2 TBS balsamic vinegar, the zest of the tangerine, the grated nutmeg and the pinch of salt. Remove the cinnamon stick. Cool completely. Transfer to a jar and refrigerate. Makes 3 cups

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