Cranberry-Fig Sauce with Ginger
Move over regular, old cranberry sauce, there’s a new version in town! This tart, sweet, and slightly spicy sauce will enliven your holiday meal—and all with less added sugar than the classic version.
Ingredients
- 12 oz. fresh cranberries
- 1 cup dried figs stems removed and quartered
- ½ cup orange juice
- ¼ cup sugar
- 1 Tbsp. fresh ginger peeled and grated
Instructions
- In a small saucepan, combine all of the ingredients and heat over a medium high and bring to a boil. Turn down to a simmer and cook the sauce, stirring frequently, until almost all of the cranberries have burst and the sauce has thickened, about 6-8 minutes.
- Remove from the heat and transfer to a bowl. Refrigerate until you are ready to serve, for up to 5 days, or freeze for up to 3 months.
Notes
Do ahead or delegate: Make the sauce and refrigerate for 5 days or freeze for up to 3 months.
Scramble flavor booster: Add another teaspoon of ginger or a pinch of salt.
Nutritional Information per serving (% based upon daily values): Calories 65, Total Fat 0g, 0%, Saturated Fat 0g, 0%, Cholesterol 0mg, 0%, Sodium 1mg, 0%, Total Carbohydrate 17g, 6% Dietary Fiber 3g, 10% Sugar 12g, Protein 0g
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