Fig and Wine Cranberry Sauce

Fig and Wine Cranberry Sauce

Fig and Wine Cranberry Sauce is an elegant sweet spin on a classic sauce. I’m all about making my own cranberry sauce and I love adding my own spin on it. It’s the one thing on the Thanksgiving table that I think is up for much variation. You can get so creative with cranberry sauce, from adding savory herbs like sage or rosemary to different fruit, like pomegranates or raspberries.

All these ingredients in this fig and wine cranberry sauce bring natural sugar to the sauce so you really don’t have to load up on the white sugar like most classic cranberry sauces. I roasted the figs and cranberries together first to add a caramelized flavor in the sauce. And made the wine glaze separate before marrying it all together. The result, a tangy but savory sauce.

I like my cranberry sauce a little chunkier so I try to combine the sauce, roasted figs and cranberries together by folding. If you’d like smoother sauce I suggest mashing the sauce together with a potato masher or blending in a blender. There’s no wrong way to do it, it’s just about preference.

No special ingredients in this sauce. The wine adds a little acid and an extra fruity element, but I really wanted to showcase the roasted figs and cranberries and their natural sugars.

Fig and Wine Cranberry Sauce

12 November, 2017
: Makes 2 cups
: 5 min
: 25 min
: 30 min
: Easy

Roast the figs and cranberries first to bring out the natural sugars and caramelize. Meanwhile allow the wine sauce to reduce and thicken slightly before combining the two. I left the sauce chunky and rustic but you can blend or mash the sauce for a smoother consistency.

By:

Ingredients
  • 8 ounces Fresh Cranberries
  • 4 ounces Fresh Black Mission Figs, halved
  • Pinch of Kosher Salt
  • 1 tablespoon Olive Oil
  • 1 cup Red Wine {I used a red blend}
  • 1/2 cup Brown Sugar
  • 2 tablespoons Honey
Directions
  • Step 1 Preheat your oven to 400 degrees F.
  • Step 2 Place cranberries and halved figs evenly on a sheet pan. Sprinkle with a pinch of kosher salt and drizzle with olive oil. Roast in the preheated oven for 20 minutes until cranberries have burst and figs look caramelized.
  • Step 3 Meanwhile, in a medium sized sauce pan whisk together wine, brown sugar and honey. Bring to a boil and reduce to a simmer until wine is reduced slightly and sauce is thickened. About 5-7 minutes. Turn heat off.
  • Step 4 When cranberries and figs are roasted remove and scoop into the thickened sauce. On low heat, use a heat safe spatula stir and fold in the roasted cranberries and fig. Stir and fold constently for 5 minutes on low until sauce is thick and combined. Turn heat off and allow to cool slightly before serving. Enjoy!

Fig and Wine Cranberry Sauce

Savor and Enjoy!



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