CRANBERRY FIG SAUCE
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
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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