Contemporary Gifts for the Kitchen & Wine for the Soul
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| Main Dishes
Cranberry Fig Sauce:
One 12 oz bag fresh cranberries
2 cups sugar
7 oz Calimyrna figs, cut into ¼ inch cubes (about 1 ½ cups)
2 teaspoons yellow mustard seeds
¼ teaspoon crushed red pepper
1 tablespoon dry English mustard (Coleman's works very well and can be bought
at most grocers).
In a med. Non-reactive saucepan, combine all ingredients except the dry
mustard. Bring to a boil over medium high heat, stirring often to help
dissolve the sugar. Reduce the heat to low and simmer until the sauce is
thick and the cranberries have burst, about 10-15 minutes. Remove from
Dissolve dry mustard in 1 tablespoon cold water. Stir into cranberry sauce.
Cool completely. Serve chilled or at room temp.
I usually make this the day before I want to use it and it can be stored up
to a week in the fridge.
First Place Winner! November 2006
Michelle Thornton of Red Bluff
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