Thanksgiving Cranberry and Fig Sauce | Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. In a saucepan over medium heat, combine the cranberries, orange juice and apple juice. Add 1 cup of granulated sugar and stir.
2. Add the golden and black mission figs and, if using, 2 oz of fig balsamic vinegar.
3. Add the fig jam and a pinch of salt, plus the chiffonade mint, reserving some for garnish. Stir gently.
4. Simmer over low heat for 45 minutes to 1 hour, stirring now and then and watching for sticking or burning. Cook until the cranberries pop and the sauce thickens.
5. Remove from the heat once it reaches the desired thickness. If too thick, loosen with a little more orange juice, apple juice or Chambord to taste.
6. Garnish with the reserved mint leaves. Serve warm or at room temperature.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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