Best 3 Cranberry Fig Sauce Recipes

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Indulge in the sweet and tangy goodness of Cranberry Fig Sauce, a delectable condiment that elevates any dish with its vibrant flavors. Made with fresh cranberries, plump figs, aromatic spices, and a hint of zesty orange, this versatile sauce is sure to impress. Whether you're looking for a glaze for roasted chicken or pork, a dipping sauce for cheese and crackers, or a topping for pancakes and waffles, this cranberry fig sauce delivers a burst of flavor that will tantalize your taste buds. With easy-to-follow recipes for both stovetop and slow cooker methods, this versatile sauce is a breeze to make and can be enjoyed all year round. Discover the perfect balance of tart and sweet in every spoonful, as this delightful sauce transforms your culinary creations into unforgettable meals.

Here are our top 3 tried and tested recipes!

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-FIG SAUCE



Cranberry-Fig Sauce image

Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Sauce     Cranberry Sauce     Condiment     Condiment/Spread     Cranberry     Fig     Rosemary     Vinegar     Fruit     Vegetarian     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Soy Free     Holiday 2018

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

3 Tbsp. unsalted butter
1 large shallot, finely chopped
1 Tbsp. finely chopped rosemary
1 lb. fresh (or frozen) cranberries
6 oz. dried Turkish figs, coarsely chopped
2/3 cup (packed) light brown sugar
1/4 cup balsamic vinegar
1/2 tsp. kosher salt, plus more
Pinch of crushed red pepper flakes

Steps:

  • Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, 1/2 tsp. salt, and red pepper flakes and increase heat to medium-high. Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9-12 minutes. Let cool. Taste and season with more salt if needed.
  • Do Ahead
  • Sauce can be made 1 week ahead. Cover and chill.

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

Tips:

  • When selecting cranberries, choose plump, firm berries that are a deep red color. Avoid berries that are bruised or have soft spots.
  • Fresh figs are the best option for this sauce, but you can also use dried figs if you prefer.
  • If you don't have port wine, you can substitute red wine or cranberry juice.
  • Be sure to simmer the sauce over low heat so that it doesn't burn.
  • Taste the sauce as you cook it and adjust the seasonings to your liking.

Conclusion:

Cranberry fig sauce is a delicious and versatile condiment that can be used with a variety of dishes. It's perfect for Thanksgiving dinner, but it can also be enjoyed year-round. Whether you're serving it with turkey, chicken, or pork, this sauce is sure to be a hit. So next time you're looking for a new and exciting way to dress up your favorite dishes, give cranberry fig sauce a try.

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