Citrus and figs amp up this bursting-with-flavor cranberry sauce
Ingredients
1 (3/4-inch) piece ginger
1 (12-ounce) bag fresh or frozen cranberries (about 4 cups; do not thaw)
1/2 cup room-temperature water
1/2 cup granulated sugar
5 dried Turkish or Mission figs (about 4 ounces)
1 medium orange
1 tablespoon maple syrup
1/4 teaspoon kosher salt
Freshly ground black pepper
Instructions
Peel and finely grate or mince 1 (3/4-inch) piece ginger (about 2 teaspoons). Place the ginger in a medium saucepan and add 12 ounces frozen cranberries, 1/2 cup room temperature water, and 1/2 cup granulated sugar.
Heat over medium-low heat until bubbling, then reduce heat to low, and continue cooking, stirring frequently, until the sugar is dissolved and the cranberries burst, about 15 minutes. Meanwhile, trim the stems from 5 dried figs and cut into 1/2-inch pieces (about 3/4 cup). Finely grate the zest of 1 medium orange (about 1 tablespoon), then juice the orange until you have 1/4 cup.
Add the figs, orange zest and juice, 1 tablespoon maple syrup, 1/4 teaspoon kosher salt, and 1 to 2 grinds of black pepper to the saucepan and stir to combine. Cook for 2 minutes more for the flavors to meld. Remove from the heat and let cool slightly. If you’d like a thicker sauce, simmer longer.
