| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 12 servings |
Ingredients
- 1 1/2 cups pinot noir
- 12 dried figs, halved if small, quartered if large
- Base Cranberry Sauce, recipe follows
- 2 tablespoons high-quality balsamic vinegar
- 2 tablespoons canola oil
- 1 tablespoon grated ginger
- 1 large shallot, finely diced
- 3/4 cup brown sugar
- 1/2 cup honey
- 1/4 cup orange juice
- 1/4 cup granulated sugar
- Pinch kosher salt
- 1 pound fresh or frozen cranberries
Instructions
- Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
- Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
- Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 197 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 16 mg |
| Serving Size | 1 of 12 servings |
| Calories | 197 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 16 mg |
Reviews
Where has this recipe been all my life?!? It’s flavorful and nuanced, with a delightful balance of sweet and savory. The balsamic vinegar gives it a tangy sweet pop of deliciousness. I look forward to serving it at Thanksgiving and then with cheeseboards throughout the year. This is a winner!
I made this recipe two years ago and it seemed to be well liked. I’m hosting thanksgiving again this year and this cranberry sauce was the one most requested. It’s just too good to save for thanksgiving alone.
Great recipe
Made this last night for our early Thanksgiving. Also made a second traditional cranberry sauce of the white sugar and citrus.
This one was hands down everyone’s favorite versus the sweet one.
Lovely savory note for my favorite holiday dish. Included half the soaking Pinot when added the balsamic. Drank the remainder.
Walla! Quality Pinot with the presence of black mission fig. Very fun!!!
Very unique. Earthy flavor. Different and delicious.
Made it for this Thanksgiving and loved it. I cut the fig in small pieces though.
Just made this – and it was so good. Great recipe! I love the complexity of flavors. Hard to leave it alone.
This is incredibly good. I didn’t measure anything precisely and skipped the shallots. It doesn’t carry the traditional flavor profile of the basic cranberry sauce that I usually make with cloves, but the wine and balsamic make it more complex. It will definitely be a go-to in years to come and probably will sit at my Christmas table as well.
An absolutely delicious cranberry sauce!! I made it for Thanksgiving this year and it was a huge hit !! The flavors were amazing, and we loved the chunky consistency of the figs and cranberries. Will surely make it again.