Cranberry Fig Sauce
From wdsdy 17 years ago
- 15 minutes to make
- Serves 10
This Cranberry Sauce adds snipped Calimyrna figs, plus the heat of dry mustard and red pepper flakes to make it simply delicious!
Ingredients
- 7 ounces dried Calimyrna figs, cut into 1/4-inch pieces (about 1 1/2 cups) shopping list
- Very hot water, plus 1 Tablespoon cool water shopping list
- 12 ounces cranberries, rinsed and stemmed shopping list
- 2 cups sugar shopping list
- 2 teaspoons yellow mustard seeds shopping list
- 1/4 teaspoon crushed red pepper flakes (optional) shopping list
- 1 Tablespoon dry mustard, such as Colman's brand shopping list
How to make it
- PLACE the figs in a small heatproof bowl and cover with very hot (not boiling) water; let rest for 15 minutes, then drain.
- COMBINE the cranberries, sugar, rehydrated figs, mustard seeds and crushed red pepper flakes, if using, in a medium saucepan over medium-high heat; and bring to a boil.
- STIR to dissolve the sugar, then reduce the heat to medium-low or low and cook for about 10 minutes or until most of the cranberries have burst.
- COMBINE the 1 Tablespoon cool water and the dry mustard in a small cup, stirring to mix well, then add to the saucepan and stir to combine.
- REMOVE from the heat and transfer to a container to cool completely.
- SERVE at room temperature, or cover and refrigerate until ready to serve.
- YIELD:
- Makes about 3 cups (10 - 12 servings).
- RECIPE NOTE:
- This sauce is best made at least 1 day before serving, and it can be covered and refrigerated for up to 1 week in advance.
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