Valley Fig Growers

California Fig-Cranberry Sauce with Oranges and Port

Makes about 2 3/4 cups (11 servings)


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 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  


  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.

*Or canned, drained mandarin oranges

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 191
  • % Calories from Fat 0%
  • Fat 0
  • Cholesterol 0
  • Protein 1
  • Carbohydrates 39
  • Fiber 4
  • Iron 1
  • Sodium 31
  • Calcium 46
  • Potassium 203