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Cranberry-Fig Sauce

This is a Martha Stewart recipe.
It is my all time favorite cranberry sauce.

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  • 12 oz. fresh or frozen whole cranberries

  • 5 oz. dried calimyrna figs, (about 6)

  • ½ cup sugar

  • ¼ cup red wine, or cranberry juice


  • 1.

    1. Cut Figs in half.

  • 2.

    2. Put everything into a saucepan.

  • 3.

    3. Cook over low heat for about 15 minutes or until most of the berries have burst.

  • 4.

    4. Remove from heat and let Cool .

  • 5.

    5. Refrigerate up to 3 days.

  • 6.

    6. Let stand at room temperature for ½ hour before serving.


I multiply the recipe for how much I want, put it into jars and into a water bath.

It lasts a long long time in the cold room.

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