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Rating: 3.55 stars
33 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 1

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.

Martha Stewart Living, November 2003

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Recipe Summary

Servings:
10
Yield:
Makes 2 3/4 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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Reviews (1)

33 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
11/28/2013
So easy! Super delicious…a new favorite for my family and friends!