Cranberry sauce for Thanksgiving couldn’t be easier to make. Orange cranberry sauce with figs adds a fresh twist on a traditional condiment. Here’s how to make it.
Fresh Take: Orange Cranberry Sauce
Adding juicy orange segments to tart cranberries brings out the best in both fresh fruits. This combination is so beloved that we’ve got ample inspiration beyond the sauce too, like:
- Fig Orange Cranberry Muffins
- Fig Cranberry Orange Quick Bread
- Fig Cranberry Bars with Caramel Drizzle
- Challah Bread with Figs & Cranberries
What Kind of Figs Should I Use?
Sun-Maid and Orchard Choice California Dried Mission Figs bring on a deep, earthy sweetness that isn’t over-powered by cranberries. Golden Figs work well too—their flavor is subtly sweet and nutty.
Infuse with Booze
Brandy and port wine are incredible paired with dried figs.
More Cranberry Sauce for Thanksgiving Ideas
For a different way to incorporate figs into cranberry sauce, the Fig & Port Wine Cranberry Sauce is another festive condiment for your holiday table.
How to Make Orange Cranberry Sauce
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.
California Fig-Cranberry Sauce with Oranges and Port
Ingredients
- 2 cups cranberries fresh or frozen
- 1 cup Orchard Choice or Sun-Maid California Figs chopped, stems removed
- 1 1/2 cup ruby Port or orange juice
- 3/4 cup granulated sugar
- 2 tsp orange zest finely grated
- 1/8 tsp salt
- 3/4 cup fresh orange sections drained and cut into bite-size pieces
Instructions
- 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.
