Toasted pecans add a pleasing crunch to this fruity condiment. If you make it a few days ahead, leave out the nuts until just before serving so they'll remain crunchy. Leftovers are great on a turkey sandwich with horseradish or cream cheese.
1 cup fresh orange juice (about 4 oranges)
3/4 cup chopped dried figs
1/2 cup dry red wine
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 (12-ounce) package fresh cranberries
1/3 cup chopped pecans, toasted
How to Make It
Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Add sugars and cranberries. Cook over medium heat 10 minutes or until mixture is slightly thick and berries pop, stirring occasionally. Cool slightly. Stir in pecans. Cover and chill.
One of the best cranberry sauces I've had! Exactly sweet enough, and a wonderful something extra from the figs and deep red wine flavor. Serve leftovers on cream cheese and turkey sandwiches - amazing. Like a grown-up version of the cream cheese-and-jelly I had as a kid.
I made a double batch for Thanksgiving at my in-laws. My sister in-law packed up the leftovers in one container. I was able to retrieve half of what was leftover. I absolutely LOVED it! Not too tart for those who like it a little sweeter. I believe the figs and wine helped. It could be dangerous though. This will be served again.