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Recipes
November 2018

Cranberry-Fig Sauce

By Claire Saffitz

5.0

(8)

Image may contain Plant Food Pork and Relish
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Figs bring a touch of sweetness to this bright, chutney-ish cranberry sauce and nicely offset the sharpness of the vinegar.

Recipe information

  • Yield

    Makes about 2½ cups

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    This image may contain Plant Food Breakfast Ice Cream Creme Dessert and Cream
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

    Step 2

    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.

    Image may contain Plant Fruit Food Cherry Produce Animal Seafood Lobster and Sea Life
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

    Step 3

    Do Ahead: Sauce can be made 1 week ahead. Cover and chill.

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