Have you officially started your Thanksgiving day countdown? The big day is only 2 weeks away. Yikes! I can’t believe it. It really seems to have snuck up on me this year!
My parents and I are teaming up once again to get all the necessary tasks done. They are the official hosts, graciously opening up their home to our family and friends. And they will be handling the majority of the vegetarian recipes for thanksgiving main course that need to be prepared the day of. But there are plenty of items that can be made in advance, and this is typically where I come in to help. Pies can be baked the night before. My slow cooker Caramelized Onion and Apple Cider Gravy can be made 1-2 days ahead of time. And cranberry sauce can be prepped up to a week in advance. And any recipe that I can cross off my to-do list almost a full week early is a winner in my book!
I actually love traditional molded cranberry sauce, with it’s smooth mouth feel and somewhat wobbly appearance. And before you judge me for that last statement, let me tell you that I do make a homemade version. None of that weird canned stuff with the horizontal lines! But this year, I wanted a more “grown-up” cranberry sauce. Something with texture and a more interesting flavor profile. I found this recipe from Epicurious, and adapted it slightly to create the version I’m sharing today.
This fig cranberry sauce couldn’t be any easier to make. Everything is done in one pot, and it cooks in less than ten minutes. The fresh ginger, rosemary and balsamic vinegar give this cranberry sauce just enough freshness and zip, and the dried black mission figs provide a much needed sweet component to offset the tart cranberries, while allowing you to cut down on the overall level of granulated sugar in the recipe, which is something I can really appreciate. I’ll reserve my sugar for the dessert table!
- 1 12 ounce bag cranberries (thawed if previously frozen)
- 1 cup dried black mission figs sliced in half and any woody stems removed
- ½ cup cranberry juice
- ⅓ cup sugar
- 2 tablespoons vegan balsamic vinegar
- 1 tablespoon peeled and grated fresh ginger
- 1 sprig 4 to 5 inches in length fresh rosemary
- Place all of the ingredients into a medium heavy-bottom saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to maintain a simmer and cook the sauce, stirring frequently, until it’s thickened and almost all of the cranberries have burst open, about 8 minutes.
- Remove the saucepan from the heat and allow the cranberry sauce to cool slightly, then carefully remove and discard the rosemary sprig. Transfer the cranberry sauce to a clean container and place it in your refrigerator to chill before serving.