fig balsamic vinegaror any fig balsamic vinegar; may be omitted2 tbsp
fresh mint leavescut into chiffonade, added in two portions
Chambord liqueuroptional, added at the end
Steps
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1
Combine fresh cranberries, orange juice, apple juice, and chopped black Mission figs and golden figs in a pot.
2
Add granulated sugar, fig jam, and a pinch of salt, and stir to combine.
3
Stir in fig balsamic vinegar (about 2 tablespoons) and add the first portion of fresh mint leaves.
4
Bring to a simmer and cook for approximately 45 minutes to 1 hour until the cranberries burst and release their pectin, thickening the sauce. Stir occasionally with a wooden spoon, and gently crush some cranberries with a potato masher if needed.
5
Remove from heat and stir in the remaining fresh mint chiffonade and Chambord liqueur (optional), mixing well.
6
Serve at room temperature. If the sauce becomes too thick, thin it by adding a little orange juice, apple juice, or Chambord liqueur. Garnish with a fresh mint leaf if desired.
PrimedTableBETA
