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Community Corner

Recipe: Orange-Scented Cranberry & Fig Sauce

Think you know cranberry sauce? Think again.

What holiday meal would be complete without the traditional cranberry sauce? Well, move over canned jelly, there's a new sauce in town. Whole cranberries mingle, with sweet figs, tart cherries, and orange-scented port. This is a great recipe to make in advance and makes a perfect hostess gift to bring to the table on Thanksgiving. But, don't stop there; this sauce is perfect for non-traditional meals and is easily paired alongside roasted pork, chicken, ham and duck. Enjoy!

Orange-Scented Cranberry & Fig Sauce

1   orange
1   (12-oz.) bag fresh or frozen cranberries
1   1/2 cups water
1   cup finely chopped dried Calimyrna figs (about 5 oz.)
1   cup dried cherries
3/4   cup granulated sugar
1/4   cup ruby port
1   cinnamon stick
2   whole cloves

1. Using a vegetable peeler, peel a thin strip of zest from the orange; set aside. Juice
the orange.

2. Combine the orange juice, cranberries, water, figs, cherries, water, port and
cinnamon stick in a 3-quart saucepan. Pierce the orange zest with cloves; add to
the saucepan.

3. Bring to a boil over medium-high heat. Reduce heat to medium; cook 15 to 20
minutes stirring occasionally or until cranberries burst and the sauce thickens.
Remove from heat. Remove cinnamon stick and zest. Serve at room temperature
or cover and refrigerate until ready to serve.

Makes 10 to 12 servings

Helpful hints: You can make the sauce a week in advance, cover and refrigerate in an airtight container. Before serving, reheat the sauce to bring it to room temperature.

Copyright ©2010 Rubia Jasinevicius. All rights reserved.

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