Worthy of a place at the Thanksgiving table, but even better for leftovers, cranberry fig jam is a sweet and tart spread. Try it on a day after sandwich.
12 ounces fresh cranberries
15 dried 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.