This is a perfect accompaniment to turkey, chicken, or pork. Like a cranberry sauce, it is tart and sweet with a hint of orange. We also like it on toast, with pound cake, or with a bowl of ice cream. Barb L.
Makes: 3 cups
1 cup of water, brought to a boil
Zest of one orange (zest first, then squeeze for juice)
Juice of 1 orange
1 cup dried figs, hard end removed, and chopped
1 cup sugar
1 cinnamon stick or 1/3 tsp ground cinnamon
1 (10 oz) package of fresh or frozen cranberries
2 Tbsp Flying Olive Black Mission Fig, 18 Year Traditional, or other Aged Dark Balsamic Vinegar of Choice
Pinch of salt
Bring 1 cup of water to a boil in a large saucepan. Remove from the heat and stir in the orange juice and dried figs. Let stand for 15 minutes.
Return the pan to medium-high heat. Add sugar and cinnamon stick and bring to a boil, stirring to combine. Add the cranberries and reduce the heat. Simmer for 10-15 minutes or until the cranberries start to burst.
Remove from the heat and stir in the Flying Olive Balsamic Vinegar of Choice, zest, and salt. Cool completely. Serve warm or chilled.
Transfer to a jar with a tight lid. Refrigerate up to 3 weeks.
Submitted by Barb L.