Balsamic Cranberry and Fig Sauce
2 Tbsp. Olio Silver Tree Extra Virgin Olive Oil
1 Tbsp. fresh grated ginger
1 large shallot, finely diced
¾ c. light brown sugar
½ c. honey
¼ c. orange juice
½ c. granulated sugar
Pinch Olio Himalayan Pink Sea Salt
1 Ib. fresh cranberries
1 c. red wine (Pinot Noir, recommended)
12 dried figs, chopped into small pieces
2-3 Tbsp. Olio Cranberry Balsamic Vinegar
- Bring the wine to a simmer in a small saucepan. Turn off the heat, add whole figs and let soak until soft, about 30 minutes.
- Heat the canola oil in a large pot over medium heat. Add the grated ginger and shallots, stirring, until soft. (Do not allow shallots to brown).
- Stir in brown sugar, honey, orange juice, sugar and Olio Himalayan Pink Sea Salt. Cook, stirring, until sugar dissolves and mixture is bubbly.
- Add 2/3 of the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. (Cover the top of the pot with a splattered proof screen or a piece of foil to avoid a mess on the stove top).
- Add the remaining cranberries and cook another 5 minutes or so.
- Drain the figs (save the soaking liquid) and add them to the cranberry sauce.
- Cook for another minute and stir in the Olio Cranberry Balsamic Vinegar. If the sauce is too thick, add some of the remaining liquid to thin. Serve warm or at room.
Recipe by Beth Scanlon, CC, Food Fare Carterers adapted from Bobby Flay