Ingredients

1 bag fresh or frozen (thawed) cranberries

5 ounces dried Calimyrna figs, halved (about 1 cup)

1/2 cup sugar

1/4 cup dry red wine or cranberry juice

Preparation

  1. In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.

  2. Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.