Cranberry Fig RelishCourse: DinnerCuisine: AmericanDifficulty: Easy
My Mother in Law loves figs like I do so I found this recipe on The Kitchen blog. It was so good. It would go perfectly with turkey, pork, and duck. As it cooks, it fills the house with a wonderful fragrance. I made this for Thanksgiving but will make it again on Christmas as we always roast a whole duck. It is easy and the best part you can make ahead.
1/2 cup bourbon
1/2 cup water
1/4 cup brown sugar
2 Tablespoons apple cider vinegar
2 cinnamon sticks
2 whole star anise
1/2 inch piece of fresh ginger, unpeeled and sliced into thick rings
1 heaping cup chopped dried mission figs, stemmed
12 oz bag of fresh cranberries, picked over and toss out wrinkled ones
Zest from 1 orange
- Bring bourbon, water, brown sugar and vinegar to a boil in a 2 quart saucepan. Add the spices: cinnamon, star anise, and the ginger. Give a good stir then add the chopped figs and cranberries.
- Reduce the heat to med low for about 15 minutes. The cranberries should burst and the sauce should become thick. When the sauce thickens but is still a sauce, remove from heat and allow to cool for 15 minutes. REMOVE CINNAMON STICKS AND STAR ANISE!!!!
- Transfer to a sealed container and cover with plastic wrap and refrigerate for up to 1 week.
- When ready to serve, place in a decorative dish and zest with orange.