Recipe

Cranberry Fig Sauce Recipe

	Wdsdy / All my dishes 1 year, 7 months ago This Cranberry Sauce adds snipped Calimyrna figs, plus the heat of dry mustard and red pepper flakes to make it simply delicious! Prep:15m Cook:15m Servings:10	Wdsdy
	sweetheat cranberry fig sauce

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Ingredients

7 ounces dried Calimyrna figs, cut into 1/4-inch pieces (about 1 1/2 cups)

Very hot water, plus 1 Tablespoon cool water

12 ounces cranberries, rinsed and stemmed

2 cups sugar

2 teaspoons yellow mustard seeds

1/4 teaspoon crushed red pepper flakes (optional)

1 Tablespoon dry mustard, such as Colman's brand

Directions

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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