Yasmin Fahr’s Citrus-and-Fig Cranberry Sauce

published Nov 1, 2021
thanksgiving
Citrus-and-Fig Cranberry Sauce Recipe

Citrus and figs amp up this bursting-with-flavor cranberry sauce.

Serves6 to 8

Makesabout 2 3/4 cups

Prep15 minutes

Cook20 minutes

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bowl of cranberry sauce on yellow plate on thanksgiving table. there is a blue tablecloth, a terracotta colored napkin, and a gold spoon. There as a plate of rolls peeking into frame in the top left corner
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Andie McMahon

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This homemade cranberry sauce is easy to make and bursting with flavor. Dried chopped figs add both texture and a touch of sweetness to balance the tart and slightly bitter flavor of cranberries. Fresh orange juice, zest, and maple syrup are stirred in to finish it off, leaving you with a sweet, textured side dish to spoon over your turkey.

Citrus-and-Fig Cranberry Sauce Recipe

Citrus and figs amp up this bursting-with-flavor cranberry sauce.

Prep time 15 minutes

Cook time 20 minutes

Makes about 2 3/4 cups

Serves 6 to 8

Nutritional Info

Ingredients

  • 1

    (3/4-inch) piece ginger

  • 1

    (12-ounce) bag fresh or frozen cranberries (about 4 cups; do not thaw)

  • 1/2 cup

    room-temperature water

  • 1/2 cup

    granulated sugar

  • 5

    dried Turkish or Mission figs (about 4 ounces)

  • 1

    medium orange

  • 1 tablespoon

    maple syrup

  • 1/4 teaspoon

    kosher salt

  • Freshly ground black pepper

Instructions

  1. Peel and finely grate or mince 1 (3/4-inch) piece ginger (about 2 teaspoons). Place the ginger in a medium saucepan and add 12 ounces frozen cranberries, 1/2 cup room temperature water, and 1/2 cup granulated sugar.

  2. Heat over medium-low heat until bubbling, then reduce heat to low, and continue cooking, stirring frequently, until the sugar is dissolved and the cranberries burst, about 15 minutes. Meanwhile, trim the stems from 5 dried figs and cut into 1/2-inch pieces (about 3/4 cup). Finely grate the zest of 1 medium orange (about 1 tablespoon), then juice the orange until you have 1/4 cup.

  3. Add the figs, orange zest and juice, 1 tablespoon maple syrup, 1/4 teaspoon kosher salt, and 1 to 2 grinds of black pepper to the saucepan and stir to combine. Cook for 2 minutes more for the flavors to meld. Remove from the heat and let cool slightly. If you’d like a thicker sauce, simmer longer.

Recipe Notes

Make ahead: The cranberry sauce can be made up to 2 weeks ahead and refrigerated in an airtight container.