Holiday Dried Cherry, Apple, and Fig Cranberry Sauce
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.
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.