Worthy of a spot on your Thanksgiving table, but even better for leftovers, this cranberry sauce is a sweet, tart spread. Dollop it on your plate and then slather it on a day after the holiday sandwich.
- 12 ounces fresh cranberries
- 15 dried Mission figs, trimmed and roughly chopped
- 1 cup granulated sugar
- Peel of 1 orange
- 1–1/2 cups water
- In a medium saucepan, combine the cranberries, figs, sugar, orange peel and water.
- Bring the mixture to a boil over medium high heat.
- Reduce the heat and simmer until it thickens, about 18-20 minutes. Remove the sauce from the heat.
- Discard the orange peel and let the sauce cool before serving. Store in an airtight container in the refrigerator up to 1 week.
To make a spiced sauce, add 1/2 teaspoon ground cinnamon and pinches of ground ginger and ground cloves.
You can freeze the sauce in an airtight container up to 2 months. Thaw in the refrigerator.
Leftovers are great on turkey sandwiches, waffles and pancakes or stirred into oatmeal or yogurt. Also, you can serve it as a condiment on a cheese board.
Keywords: homemade cranberry sauce, Thanksgiving cranberry sauce, cranberry sauce with orange