Cranberry-Fig Sauce

I took a gamble this year, departing from the usual Thanksgiving cranberry sauce recipe. It could have been disaster. Fortunately this fig-infused version from Bon Appetit did not let me down. It is a more complex sweet-acid combination with a pleasant touch of heat. And the color really pops on the plate. Jars of cranberry-fig sauce would make a nice holiday gift.


Cranberry-Fig Sauce
Makes 2 1/2 cups
From Bon Appetit

3 Tbsp. unsalted butter
1 large shallot, finely chopped
1 Tbsp. finely chopped rosemary
1 lb. fresh (or frozen) cranberries
6 oz. dried Turkish figs, coarsely chopped
⅔ cup (packed) light brown sugar
¼ cup balsamic vinegar
½ tsp. kosher salt, plus more
Pinch of crushed red pepper flakes

Melt butter in a large saucepan over medium heat.  Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, ½ tsp. salt, and red pepper flakes and increase heat to medium-high.

Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9–12 minutes. Let cool. Taste and season with more salt if needed.