Mohamed Shili This delicious Cranberry Sauce with Pinot and Figs is a perfect balance of sweet and tangy flavors, ideal for any holiday meal. Made with a rich blend of pinot noir, figs, and fresh cranberries, this easy-to-make sauce will impress your guests and elevate your dishes. Plus, it’s versatile enough to customize with the ingredients you have on hand!
Ingredients Needed:
- 1 1/2 cups pinot noir
- 12 dried figs, halved if small, quartered if large
- Base Cranberry Sauce, recipe follows
- 2 tablespoons high-quality balsamic vinegar
Base Cranberry Sauce:
- 2 tablespoons canola oil
- 1 tablespoon grated ginger
- 1 large shallot, finely diced
- 3/4 cup brown sugar
- 1/2 cup honey
- 1/4 cup orange juice
- 1/4 cup granulated sugar
- Pinch kosher salt
- 1 pound fresh or frozen cranberries
How To Make Cranberry Sauce With Pinot And Figs?
- Soak the Figs: Bring the Pinot Noir to a simmer in a small saucepan. Remove from the heat, add the figs, and let them soak for about 30 minutes until soft. Drain and chop the figs.
- Cook the Figs: Add the chopped figs to the Base Cranberry Sauce and cook for another minute. Stir in the balsamic vinegar, and if desired, add some of the soaking liquid for extra flavor.
- Cook the Aromatics: Heat the canola oil in a large pot over medium heat. Add the grated ginger and diced shallots, and cook for about 3 minutes until soft and fragrant.
- Prepare the Sauce: Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until the sugars dissolve and the mixture becomes bubbly.
- Cook the Cranberries: Add half of the cranberries and cook, stirring occasionally, until they pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook for another 5 minutes.
Recipe Tips:
- Soak the Figs Well: Let the dried figs soak in the pinot noir for at least 30 minutes. This softens them and allows their sweet flavor to blend perfectly with the sauce.
- Adjust Sweetness: Taste the cranberry sauce as it cooks. If you prefer a sweeter sauce, add more honey or sugar to balance the tartness of the cranberries.
- Use Fresh or Frozen Cranberries: Fresh cranberries are ideal, but frozen ones work just as well. Make sure to thaw frozen cranberries before adding them to the sauce.
- Balance the Vinegar: If you find the sauce too tangy, add a bit more honey or orange juice. The balsamic vinegar adds a deep flavor, but too much can overpower the sauce.
- Save the Wine Soaking Liquid: After soaking the figs, save a little bit of the pinot noir soaking liquid and stir it into the finished sauce for added depth of flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the sauce to room temperature, then store it in an airtight container in the fridge for up to 1 week.
- Freeze: You can freeze the sauce for up to 3 months.
- Reheat: Heat the sauce on low in a saucepan, stirring until warmed. Add water or juice if needed to thin it out.
Nutrition Facts:
- Calories: 197 kcal
- Total Fat: 3 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Potassium: 0 mg
- Total Carbohydrate: 40 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 1 g
Try More Bobby Flay Recipes:
- Beef And Goat Cheese Empanada With Piquillo Pepper Sauce And Pickled Red Onion
- Grilled Shrimp Skewers With Soy Sauce, Fresh Ginger And Toasted Sesame Seeds
- Gingerbread And Lemon Curd Trifle With Blackberry Sauce
- Bobby Flay Cranberry Chutney
Cranberry Sauce with Pinot and Figs
Description
This delicious Cranberry Sauce with Pinot and Figs is a perfect balance of sweet and tangy flavors, ideal for any holiday meal. Made with a rich blend of pinot noir, figs, and fresh cranberries, this easy-to-make sauce will impress your guests and elevate your dishes. Plus, it’s versatile enough to customize with the ingredients you have on hand!
Ingredients
Base Cranberry Sauce:
Instructions
- Soak the Figs: Bring the Pinot Noir to a simmer in a small saucepan. Remove from the heat, add the figs, and let them soak for about 30 minutes until soft. Drain and chop the figs.
- Cook the Figs: Add the chopped figs to the Base Cranberry Sauce and cook for another minute. Stir in the balsamic vinegar, and if desired, add some of the soaking liquid for extra flavor.
- Cook the Aromatics: Heat the canola oil in a large pot over medium heat. Add the grated ginger and diced shallots, and cook for about 3 minutes until soft and fragrant.
- Prepare the Sauce: Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until the sugars dissolve and the mixture becomes bubbly.
- Cook the Cranberries: Add half of the cranberries and cook, stirring occasionally, until they pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook for another 5 minutes.
Notes
- Soak the Figs Well: Let the dried figs soak in the pinot noir for at least 30 minutes. This softens them and allows their sweet flavor to blend perfectly with the sauce.
- Adjust Sweetness: Taste the cranberry sauce as it cooks. If you prefer a sweeter sauce, add more honey or sugar to balance the tartness of the cranberries.
- Use Fresh or Frozen Cranberries: Fresh cranberries are ideal, but frozen ones work just as well. Make sure to thaw frozen cranberries before adding them to the sauce.
- Balance the Vinegar: If you find the sauce too tangy, add a bit more honey or orange juice. The balsamic vinegar adds a deep flavor, but too much can overpower the sauce.
- Save the Wine Soaking Liquid: After soaking the figs, save a little bit of the pinot noir soaking liquid and stir it into the finished sauce for added depth of flavor.
Cranberry Sauce with Pinot and Figs