Figs and Cranberries

A friend of mine highly recommends this recipe, from numerous sources on the web. I got this one at It sounds great and I think I’ll try it. There are also versions with port instead of whiskey.

Fig Cranberry Sauce

Serves 8 to 10
  • 1/2 cup rye or bourbon whiskey
    1/2 cup water
    1/4 cup brown sugar
    2 tablespoons apple cider vinegar
    2 cinnamon sticks
    2 whole star anise
    1/2-inch piece ginger, unpeeled and sliced into 2 thick coins
    7 ounces (1 heaping cup) chopped dried figs, such as Mission
    12-ounce bag of cranberries, picked over and wrinkled cranberries discarded

Bring the whiskey, water, brown sugar, and vinegar to a boil in a 2-quart saucepan. Add the cinnamon, star anise, ginger, dried figs, and cranberries. Reduce heat to low and simmer for 10 to 15 minute or until berries burst and the sauce thickens slightly. Cool for 15 minutes then transfer to a sealed container and refrigerate for up to 1 week.

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