Cranberry and Fig Sauce 10.000

Renee Comet

Nov 14, 2007

Made to go with an Italian-style holiday menu, this sauce combines sweetness and heat.

Make Ahead: The sauce must be made at least 1 day before serving, and it can be covered and refrigerated for up to 1 week in advance.

Servings: 10 - 12
  • 7 ounces dried Calimyrna figs, cut into 1/4-inch pieces (about 1 1/2 cups)
  • Very hot water, plus 1 tablespoon cool water
  • 12 ounces cranberries, rinsed and stemmed
  • 2 cups sugar
  • 2 teaspoons yellow mustard seed
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon dry mustard, such as Colman's brand


Place the figs in a small heatproof bowl and cover with very hot (not boiling) water; let rest for 15 minutes, then drain.

Combine the cranberries, sugar, rehydrated figs, mustard seeds and crushed red pepper flakes, if using, in a medium saucepan over medium-high heat; bring to a boil, stirring to dissolve the sugar, then reduce the heat to medium-low or low and cook for about 10 minutes or until most of the cranberries have burst.

Combine the 1 tablespoon cool water and the dry mustard in a small cup, stirring to mix well, then add to the saucepan and stir to combine. Remove from the heat and transfer to a container to cool completely. Serve at room temperature, or cover and refrigerate until ready to serve.

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Recipe Source

Adapted from Rick Rodgers's "Thanksgiving 101" (William Morrow, 2007).

Tested by Michael Taylor.

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