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Homemade cranberry sauce is easier to make than you might think. We like it with fresh orange segments and California Figs for a twist.

Homemade Cranberry Sauce with Figs

Course Side Dish
Servings 11 servings (2 3/4 cups)

Ingredients

  • 2 cups (8 ounces) fresh or frozen cranberries
  • 1 cup chopped (1/3-inch) Blue Ribbon Orchard Choice or Sun-Maid California Figs. stems removed
  • 1 1/2 cups ruby Port, brandy or orange juice
  • 3/4 cup granulated sugar
  • 2 teaspoons finely grated orange zest
  • 1/8 teaspoon salt
  • 3/4 cup fresh orange sections, drained and cut into bite-size pieces

Instructions

  1. Combine all ingredients except orange sections in large saucepan. Bring to a full boil, stirring to dissolve sugar. Reduce heat and simmer for 8 minutes, stirring occasionally, until berries burst. (Sauce thickens when chilled.) Cool. Transfer to bowl, cover and chill. Stir in orange sections. Sauce can be prepared up to 1 week ahead. Stir in oranges the day sauce will be served.