Luxurious Cranberry Sauce with Figs

Cranberry-Sauce-with-Figs - Chef Jean-Pierre Hello friends another great recipe just in time for Thanksgiving! Cranberry sauce, a staple in festive meals, is renowned for its vibrant color and tangy-sweet flavor. Today I want to share a unique recipe you may have not tried before. And if you haven’t you should, it is delicious! Today we’re making Cranberry Sauce with Figs!

We will introduce this exciting twist by incorporating both golden and black Mission figs, along with a touch of fig jam. This blend creates a perfect harmony between the tartness of cranberries and the natural sweetness of figs. The addition of various juices, balsamic vinegar, and a hint of mint, further elevates the complexity of flavors.

Cranberry Sauce With Figs is ideal for holiday dinners or as a gourmet condiment, this sauce is a delightful departure from the ordinary and is the perfect accompaniment to dishes such as Roasted Pork, Roasted Chicken or even Game.

Creating Cranberry Sauce With Figs at home not only promises a richer taste but also allows you to avoid the preservatives found in store-bought versions. The use of fresh ingredients ensures a healthy and more flavorful option for your meals.

Pro Tip: Be Sure to Balance the Flavors of Your Cranberry Sauce with Figs

The key to a perfect Cranberry Sauce With Figs is balancing the tartness of the cranberries with the sweetness of figs and sugar. Don’t hesitate to adjust the amount of sugar based on your taste preference and the natural sweetness of the figs.

Bonus Pro Tip: Texture and Consistency is the Key

Cranberry-Sauce-with-Figs - Consistency and Texture For the best texture, avoid over-pulverizing the sauce. The goal is to have a chunky consistency where the individual ingredients are distinguishable. If the sauce becomes too thick after cooling, gently reheat it and add a splash of orange juice or apple juice to adjust the consistency.

So are you ready to create a sauce that will be the highlight of your Thanksgiving Feast? Let’s get cooking! meal.


Thanksgiving Cranberry and Fig Sauce

Thanksgiving Cranberry and Fig Sauce

chef jean pierre 200x200 2Chef Jean-Pierre
Elevate your holiday table with this exceptional Cranberry Sauce with Fig recipe. Bursting with the vibrant flavors of cranberries and figs.  The marriage of tart cranberries and sweet figs, combined with the freshness of mint and optional Chambord liqueur, creates a harmonious blend that will impress your guests and elevate your festive meals. 
5 from 5 votes
Course Side Dish, Thanksgiving Recipes
Cuisine American
Servings 8 - 10 servings

Recipe Video

Recipe Ingredients

  • 2 bags 24 oz Fresh Cranberries
  • 1 cup Orange Juice
  • 1 cup Apple Juice
  • 1 cup Granulated Sugar
  • 2 oz Golden Figs
  • 2 oz Back Mission Figs
  • 2 oz Fig Balsamic Vinegar (optional)
  • 2 oz Chambord Raspberry Liqueur (optional)
  • 1 tablespoon Fig Jam
  • 1 oz Fresh Mint Leaves, chiffonade
  • A pinch of Salt
  • Fresh Mint Leaves for garnish

Recipe Instructions

  • In a saucepan over medium heat, combine the cranberries,  orange juice, apple juice.  Add 1 cup of granulated sugar and stir.  Add the figs and If you have fig balsamic vinegar, add 2 oz (60ml) to the mixture.
  • Add fig jam, and salt to the saucepan. To add a fresh mint flavor reserving some for garnish. Stir gently to incorporate.
  • Allow the cranberry sauce to simmer over low heat for 45 minutes to 1 hour. Stir occasionally and keep an eye on it to prevent sticking or burning. The cranberries should pop as they cook, and the sauce will thicken.
  • Once the sauce reaches your desired consistency, remove it from the heat. If it's too thick, you can adjust the consistency by adding more orange juice, apple juice, or Chambord liqueur to taste.
  • Before serving, garnish with fresh mint leaves for an extra pop of color and flavor.
  • You can serve the cranberry sauce warm or at room temperature, depending on your preference.
  • Enjoy your homemade Cranberry Sauce with Fig, a delightful twist on a classic holiday condiment!


Frequently Asked Questions About Cranberry Sauce with Figs


1. Why add figs to cranberry sauce?

Figs introduce a unique sweetness and texture to the traditional cranberry sauce. They are naturally sweet, often compared to honey, with a berry-like flavor. This sweetness balances the tartness of the cranberries, creating a more complex flavor profile. Figs also add a pleasing texture, especially when dried figs are used. They absorb the flavors of the sauce while contributing to its thickness and richness.


2. What type of figs should I use in my Cranberry Sauce?

Mission figs are highly recommended for cranberry sauce. Their velvety, edible skin is a deep purple color, and the flesh is dark pink with a hint of dusty brown. They have an intensely jammy flavor balanced by soft, fruity acidity. This prevents the sweetness from becoming overwhelming. Both fresh and dried Mission figs can be used, though dried figs are more commonly found in recipes. They should be finely chopped for even distribution and better texture in the sauce.


3. How do I balance the flavors in the sauce?

Balancing the sharp, tart taste of cranberries with added sweetness and subtle savoriness can be tricky. The key is to adjust the sugar and the sweetness from the figs and fig jam accordingly. If your sauce is too tart, you can add more sugar or a bit more fig jam. If it’s too sweet, a splash of lemon juice or a bit more cranberry can help. Remember, the flavors will meld and develop over time, so it’s best to taste and adjust toward the end of cooking.


4. Can I make cranberry fig sauce ahead of time?

Yes, cranberry sauce with figs can be made ahead of time. It’s a dish that benefits from sitting, as the flavors meld and intensify. You can store it in the refrigerator for several days before serving. In fact, making it ahead of time can be a convenient way to manage holiday meal preparations. Just be sure to store it in an airtight container.


5. How long does cranberry fig sauce last?

When stored properly in the refrigerator in an airtight container, cranberry fig sauce can last for up to 10-14 days. It can also be frozen for longer storage, up to a couple of months. Thaw it in the refrigerator before serving. The sauce may separate slightly after freezing, but a quick stir should bring it back to its original consistency.


6. What can I serve with Cranberry Sauce With Figs?

Cranberry fig sauce is a versatile condiment that pairs well with a variety of dishes. It’s a classic accompaniment to roasted turkey, making it perfect for Thanksgiving and other holiday meals. It also pairs well with chicken, pork, and even game meats. Additionally, it can be used as a spread for sandwiches or as a topping for cheese platters.


7. Can I alter the sweetness or tartness of the Cranberry Sauce With Figs?

Absolutely. The beauty of homemade Cranberry Sauce With Figs is its adaptability. If you prefer a sweeter sauce, consider adding more fig jam or a bit more sugar. For a tarter flavor, reduce the sugar and consider adding a bit more cranberry or a splash of lemon juice. The key is to taste as you go and adjust according to your preference.


8. Is it possible to make a sugar-free cranberry fig sauce?

Yes, you can make a sugar-free version by using alternative sweeteners like honey, agave nectar, or sugar substitutes. Keep in mind that each sweetener has its own unique flavor profile and sweetness level, so adjustments may be necessary. It’s also important to consider the natural sweetness of the figs when making substitutions.


9. Can I use fresh cranberries instead of canned?

Fresh cranberries are actually preferred for making cranberry fig sauce. They offer a better flavor and texture compared to canned cranberries. Fresh cranberries also allow you to better control the sweetness and consistency of the sauce.


10. How do I know when the Cranberry Fig Sauce is done cooking?

The sauce is done when the cranberries have burst and the sauce has thickened to your liking. It usually takes about 45 minutes to an hour. Keep in mind that the sauce will continue to thicken as it cools. If it’s too thick, you can thin it with a little orange juice or water when reheating.

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