Red Wine and Fig Cranberry Sauce
- 250 ml red wine fruity variety
- 170 g dried figs
- 340 g cranberries
- 2 oranges
- 150 g granulated sugar
- 1/8 tsp cinnamon
- 1 pinch mixed spices
- 2 teaspoons apple cider vinegar
In a non-reactive saucepan, heat the red wine and diced figs together until the wine is hot. Be careful not to let the wine come to a boil. Cover, remove from heat, and let stand 30 minutes to soften the figs.
Remove the figs from the pan and set aside. To the saucepan with the wine, add the cranberries, orange zest, sugar, cinnamon, and allspice and cook, covered, over medium heat until the cranberries have burst and are softened, about 10 minutes (Don't worry, yes, that is enough liquid, just stir everything together. Adding additional wine will only make the cranberry sauce runny).
Remove from heat and stir the figs and the vinegar into the cranberries. The sauce can be made up to one week ahead and refrigerated in an airtight container. Let it come to room temperature before serving.