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Cranberry-Fig Sauce

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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Figs bring a touch of sweetness to this bright, chutney-ish cranberry sauce and nicely offset the sharpness of the vinegar.

Ingredients

Makes about 2½ cups

3 Tbsp. unsalted butter
1 large shallot, finely chopped
1 Tbsp. finely chopped rosemary
1 lb. fresh (or frozen) cranberries
6 oz. dried Turkish figs, coarsely chopped
⅔ cup (packed) light brown sugar
¼ cup balsamic vinegar
½ tsp. kosher salt, plus more
Pinch of crushed red pepper flakes

  1. Step 1

    Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, ½ tsp. salt, and red pepper flakes and increase heat to medium-high.

    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

    Step 2

    Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9–12 minutes. Let cool. Taste and season with more salt if needed.

    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

    Step 3

    Do Ahead:Sauce can be made 1 week ahead. Cover and chill.

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Tags Sauce American Cranberry Berry Fruit Fig Rosemary Herbs & Spices Side Vegetarian Nut Free Simmer Thanksgiving Bon Appétit
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