Cranberry Sauce with Pinot and Figs

Name: Cranberry Sauce with Pinot and Figs
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps high-quality balsamic vinegar; 177 milliliters brown sugar; 2 Tbsps canola oil; 454 grams fresh or frozen cranberries; 12 smalls 12 dried figs, halved if small, quartered if large; 1 Tbsp grated ginger; 118 milliliters granulated sugar; 118 milliliters honey; 1 pinch Pinch kosher salt; 59 milliliters orange juice; 355 milliliters pinot noir; 1 large shallot, finely diced

Cranberry Sauce with Pinot and Figs might be just the side dish you are searching for. This gluten free, dairy free, and vegetarian recipe serves 12. One serving contains 216 calories, 1g of protein, and 2g of fat. Head to the store and pick up figs, orange juice, pinot noir, and a few other things to make it today. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Bring the wine to a simmer in a small saucepan.

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Wine

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Sauce Pan

Remove from the heat, add the figs and let soak until soft, about 30 minutes.

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Figs

Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.

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Balsamic Vinegar

Base

Figs

Heat the canola oil in a large pot over medium heat.

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Canola Oil

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Pot

Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.

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Sugar