Cranberry Sauce With Dried Figs Recipes
CRANBERRY SAUCE WITH DRIED FIGS
This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 3/4 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.
- Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.
CRANBERRY SAUCE WITH PORT AND DRIED FIGS
Categories Condiment/Spread Sauce Christmas Thanksgiving Cranberry Fig Port Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
MAKE-AHEAD CRANBERRY-FIG CHUTNEY
Make this tangy-sweet chutney, then freeze it for your next family holiday. Let it thaw the night before the feast, and microwave it quickly before serving just to take the chill off. For an easy variation, use dried plums, dates or apricots instead of figs.
Provided by Food Network Kitchen
Categories condiment
Time 55m
Yield about 3 cups (6 to 8 servings)
Number Of Ingredients 9
Steps:
- Set aside 1/2 cup of the cranberries. Bring the remaining cranberries, sugar, vinegar, orange zest, cinnamon stick, ginger, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat, stirring frequently, until the sugar dissolves and the cranberries soften, about 3 minutes. Add the figs and raisins, raise the heat to bring the mixture to a high simmer, then cook until the cranberries burst and the chutney is saucy and coats the back of a spoon, about 10 minutes. Remove the pan from the heat, and stir in the reserved 1/2 cup cranberries.
- Let the chutney cool to room temperature. Transfer it to an airtight container or resealable plastic bag, label and date, and freeze for up to 2 weeks.
- Let the chutney thaw in the refrigerator the night before you plan to serve it. To serve, heat it in a microwave-safe bowl in 30-second increments until the chill is gone. If the chutney is too thick, thin it out with a few tablespoons of water.
CRANBERRY SAUCE WITH PINOT AND FIGS
Steps:
- Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
- Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
- Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.
CABERNET-CRANBERRY SAUCE WITH FIGS
Provided by Gina Marie Miraglia Eriquez
Categories Sauce Wine Side Thanksgiving Vegetarian Cranberry Fig Fall Vegan Simmer Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings, with leftovers
Number Of Ingredients 5
Steps:
- Bring wine to a boil with figs in a small saucepan, then remove from heat and steep figs, covered, until tender, about 30 minutes. Strain mixture through a sieve into a medium heavy saucepan and reserve figs in a small bowl.
- Add cranberries, sugar, and zest to wine and bring to a simmer over medium heat, stirring until sugar has dissolved. Adjust heat and continue to simmer, uncovered, stirring occasionally, until cranberries burst and mixture is thickened slightly, 10 to 15 minutes. Remove from heat and discard orange zest strips, then stir in figs. Let cool completely.
FIG AND ROSEMARY CRANBERRY SAUCE
If you love figs and rosemary, then this sauce is for you!
Provided by Menwith Hill'er Back Home !!
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
- Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 47.8 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 12.1 mg, Sugar 41.1 g
CRANBERRY SAUCE WITH PORT, ROSEMARY AND DRIED FIGS
This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated.
Provided by - Carla -
Categories Christmas
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
- Reduce heat to low and simmer 10 minutes.
- Discard rosemary.
- Mix in cranberries and 3/4 cup sugar.
- Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
- Transfer sauce to bowl; chill.
- This recipe yields about 3 1/2 cups.
Nutrition Facts : Calories 218.7, Fat 0.1, Sodium 9.5, Carbohydrate 42.5, Fiber 3, Sugar 34.1, Protein 0.6
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