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Makes about 2 3/4 cups
2 cups (8 ounces) fresh or frozen cranberries
1 cup chopped (1/3-inch) Blue Ribbon Orchard Choice or Sun-Maid
Calimyrna or Mission Figs, stems removed
1 1/2 cups ruby Port or orange juice
3/4 cup granulated sugar
2 teaspoons finely grated orange zest
1/8 teaspoon salt
3/4 cup fresh orange sections, drained and cut into bite-size
pieces
Combine
all ingredients except orange sections in large saucepan. Bring to a full
boil, stirring to dissolve sugar.
Reduce heat and simmer for 8 minutes,
stirring occasionally, until berries burst. (Sauce thickens when chilled.)
Cool. Transfer to bowl, cover and chill. Stir in orange sections. Sauce can
be prepared up to 1 week ahead. Stir in oranges the day sauce will be served.
*Or
canned, drained mandarin oranges
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