Fresh cranberries are at their peak popularity in November. It is impossible to browse the produce department at the grocery without spotting bags of the ruby red fruit stacked up at one of the seasonal displays. Since fresh cranberries have such short-lived prominence over the course of the year, it can be a challenge to come up with something to do with them, unlike their dried cousins, which are nonchalantly tossed into salads and baked goods without much thought.
I wanted to use fresh cranberries in a creation that would be appropriate at the Thanksgiving table and beyond because it just didn’t seem right to consume them only on a single day. I made a batch of cranberry fig jam. The dried figs toned down the expected tartness while lemon peel added subtle bright notes. The jam had the balanced consistency to work as a smear on breakfast toast, an accompaniment at the holiday table and a condiment on that all-important leftover turkey sandwich.
Makes about 2 cups
1-12 ounce bag fresh cranberries
10 dried Calimyrna figs, roughly chopped
1 cup granulated sugar
Peel of 1 lemon
1-1/2 cups water
Combine the cranberries, figs, sugar, lemon peel and water in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce the heat and simmer the jam until thickened, about 20 minutes.
Discard the lemon peel and allow the jam to cool before serving. Store in an airtight container in the refrigerator up to 1 month.