If you’re getting tired of the same old cranberry sauce this Thanksgiving or Christmas, try this updated version for Fig Cranberry Sauce with apples and dried cherries.
When I was growing up, we ate Thanksgiving or Christmas food on a regular Tuesday throughout the year. No, it wasn’t a big production. Actually, it was about as easy as cooking can be because my mom used to buy a pre-cooked rotisserie chicken, open a package of stuffing mix and a can of whole berry cranberry sauce. Not the jelly kind, always the whole berry- mom was very adamant about that.
Fig Cranberry Sauce – a Delicious Holiday Upgrade
Well, when I started to take over the holiday meal provisions, these were the first things I phased out- no more stuffing from a box, and no more canned cranberry sauce. It wasn’t that the canned stuff tasted bad, I just new that it would be so easy to whip up something unique, delicious and fresh and I was excited to get creative in the kitchen. Hence this recipe for Fig Cranberry Sauce with apples and dried cherries. Talk about an upgrade.
So I started playing with recipes, swapping in different seasonal fruit, sometimes adding nuts, or changing the juice base for the poaching liquid. But OMG- Fig Cranberry Sauce is my favourite, especially with delicious sweet apples and dried cherries. Let me tell you, they made all the difference in the world. There is nothing more glorious that a ripe fresh fig. They have a fresh jammy flavour, a thin supple skin, and all of those little baby seeds in there remind me of coarse sugar when they crackle between my teeth. Oh boy, I could totally write an ode to figs.
How do you make your holiday cranberry sauce for Christmas or Thanksgiving? Have you tried making fig cranberry sauce? Leave me a comment below and don’t forget to share!
If you're getting tired of the same old cranberry sauce this Thanksgiving or Christmas, try this updated version for Fig Cranberry Sauce with apples and dried cherries.
- 2 1/2 cups apple cider
- 2 cups dried tart cherries
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 apples peeled and diced
- 12 oz package of fresh cranberries
- 1/8 tsp cardamom
- 1/8 tsp cinnamon
- 1 pinch cloves
- 1 vanilla bean
- 6 fresh figs quartered
- 2 tbsp candied ginger finely minced
Put the cider in a medium saucepan and bring to a boil. Remove from the heat and add in the cherries. Cover and let stand for 8 minutes.
Put the pan back on the heat and add in the sugars, apples, cranberries, cardamom, cinnamon, cloves, and vanilla bean (seeds and remaining bean transferred to the pan). Cook over medium high heat until the cranberries pop, about 8-10 minutes.
Even if it looks very liquidy, don’t worry- this will thicken quickly as it cools. Stir in the figs.
If serving right away, top with the candied ginger. If serving later, refrigerate for up to 2 days, then reheat in a saucepan over medium low heat until heated through and then top with the ginger before serving.