Cranberry Sauce with Dried Figs

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.

  • Yield: Makes 2 1/2 cups
Cranberry Sauce with Dried Figs

Source: Martha Stewart Living, November Holiday 2003


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


  1. In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.

  2. 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.


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