Valley Fig Growers
Fig-Cranberry Sauce with Oranges and Port
Makes about 2 3/4 cups (11 servings)
Ingredients
- 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
Directions
- 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
Nutrition Information
amount per serving
- Calories 191
- % Calories from Fat 0%
- Fat 0
- Cholesterol 0
- Protein 1
- Carbohydrates 39
- Fiber 4
- Iron 1
- Sodium 31
- Calcium 46
- Potassium 203
