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California Fig-Cranberry Sauce with Oranges and Port
Make cranberry sauce for Thanksgiving. Orange cranberry sauce with sweet dried mission figs is the right companion to serve with turkey.
Servings: 11 servings
Calories: 123kcal
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.
Notes
*Or canned, drained mandarin oranges
Nutrition
Calories: 123kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 45IU | Vitamin C: 9.6mg | Calcium: 11mg | Iron: 0.1mg