Fig Cranberry Sauce
When it comes to cranberry sauce, I am a cranberry-plus girl. Cranberries plus dried cherries; cranberries plus booze; and in this particular case, cranberries plus figs. It’s not that cranberries aren’t good on their own (they are!); it’s just that they play so well with so many other things.
Ingredients
- 1/2 cup rye or bourbon whiskey
- 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 ginger, unpeeled and sliced into 2 thick coins
- 7 ounces (1 heaping cup) chopped dried figs, such as Mission
- 12-ounce bag of cranberries, picked over and wrinkled cranberries discarded
- Bring the whiskey, water, brown sugar, and vinegar to a boil in a 2-quart saucepan. Add the cinnamon, star anise, ginger, dried figs, and cranberries. Reduce heat to low and simmer for 10 to 15 minute or until berries burst and the sauce thickens slightly. Cool for 15 minutes then transfer to a sealed container and refrigerate for up to 1 week.