Best 5 Cranberry Sauce With Dried Figs Recipes

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Indulge in a delightful culinary experience with our diverse collection of cranberry sauce recipes. From the classic Cranberry Sauce with Dried Figs, bursting with sweet and tangy flavors, to the exotic Cranberry-Orange Sauce with a hint of citrus, these recipes offer a range of options to suit every palate. Discover the unique blend of cranberries and pears in the Cranberry-Pear Sauce, or elevate your dishes with the savory Cranberry-Apple Sauce. Each recipe is crafted with carefully selected ingredients and easy-to-follow instructions, ensuring a perfect balance of flavors and textures. Explore the versatility of cranberry sauce as a condiment for roasted meats, a filling for pastries, or even as a glaze for vegetables. Get ready to elevate your meals with these delectable cranberry sauce creations!

Here are our top 5 tried and tested recipes!

CRANBERRY SAUCE WITH DRIED FIGS



Cranberry Sauce with Dried Figs image

This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 3/4 cups

Number Of Ingredients 4

1 bag fresh or frozen (thawed) cranberries (12 ounces)
5 ounces dried Calimyrna figs, halved (about 1 cup)
1/2 cup sugar
1/4 cup dry red wine or cranberry juice

Steps:

  • In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.
  • Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.

CRANBERRY SAUCE WITH PORT AND DRIED FIGS



Cranberry Sauce with Port and Dried Figs image

Categories     Condiment/Spread     Sauce     Christmas     Thanksgiving     Cranberry     Fig     Port     Bon Appétit

Yield Makes about 3 1/2 cups

Number Of Ingredients 8

1 2/3 cups ruby Port
1/4 cup balsamic vinegar
1/4 cup (packed) golden brown sugar
8 dried black Mission figs, stemmed, chopped
1 6-inch-long sprig fresh rosemary
1/4 teaspoon ground black pepper
1 12-ounce bag fresh cranberries
3/4 cup sugar

Steps:

  • Combine first 6 ingredients in medium saucepan. 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 until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)

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.

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.

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

Tips:

  • Use fresh cranberries: Fresh cranberries have a brighter flavor than frozen cranberries.
  • Don't overcook the sauce: Cranberry sauce should be cooked until the cranberries have burst and the sauce has thickened, but it should not be overcooked, or it will become too thick and lose its flavor.
  • Add sugar to taste: The amount of sugar you add to the cranberry sauce will depend on your personal preference.
  • Add spices to taste: You can add a variety of spices to the cranberry sauce, such as cinnamon, nutmeg, and cloves.
  • Let the sauce cool completely before serving: The cranberry sauce will thicken as it cools, so it is important to let it cool completely before serving.
  • Serve the sauce with your favorite holiday dishes: Cranberry sauce is a classic holiday side dish that can be served with turkey, chicken, ham, or pork.

Conclusion:

Cranberry sauce is a delicious and versatile holiday side dish that is easy to make. With a few simple ingredients and a little bit of time, you can make a delicious cranberry sauce that will be a hit at your next holiday meal. Whether you are looking for a classic cranberry sauce recipe or a more unique flavor combination, there is sure to be a cranberry sauce recipe in this article that you will love.

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