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California Fig-Cranberry Sauce with Oranges and Port

Cook a cranberry sauce for Thanksgiving with pizzazz. Our orange cranberry sauce, studded with dried mission figs is the right companion to serve with turkey.
Course: Cheese Plates, Dessert, Holidays
Keyword: Cranberry Sauce for Thanksgiving, Orange Cranberry Sauce
Servings: 11 servings
Calories: 123kcal


  • 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


  • 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


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