Cranberry and Fig Sauce for Turkey

It wouldn’t be Thanksgiving without Cranberries.

The high amount of vitamin C in cranberries makes homemade cranberry sauce a long keeper – must be prepared 1 day before serving and it can be refrigerated for at least 1 week.

Serves 10


12 ounce bag organic fresh cranberries

1 cup brown sugar

1 ½ cups figs, cut into cubes

¼ teaspoon crushed hot red pepper

2 teaspoons yellow mustard seeds

1 tablespoon dry mustard


Combine all of the ingredients in a medium nonreactive saucepan, except the dry mustard.

Over medium heat bring to a boil, stirring often. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 15 minutes. Remove from de heat.

Dissolve the dry mustard in 1 tablespoon cold water. Pour into cranberry sauce and mix. Cool completely. Cover tightly with plastic wrap and refrigerate overnight.

Serve chilled.

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