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Author Notes: I made a bunch of candied orange peel and lemon peel over the weekend for holiday and hostess gifts and was inspired by the cranberry sauce challenge to marry them all together in some way. I added figs macerated in port wine and finished it off with chopped Mexican chocolate which felt like a good compliment to round out the flavors of the dish and makes it feel very festive. Note: my candied orange peels were rolled in sugar; my candied lemon peels were not and don't dice them too small. As you eat the sauce, you get the tart of the cranberries, with a burst of sweet citrus with the candied peel, and the hint of Mexican chocolate and spice in a single bite. —TheWimpyVegetarian
Makes 1 1/2 cups
- 8 dried figs, quartered (I used black mission)
- 1/2 cup Port wine
- 1/2 cup granulated sugar
- 1 teaspoon brown sugar
- 1/2 cup fresh squeezed orange juice
- 2 teaspoons fresh squeezed lemon juice
- 1 bag fresh cranberries
- 3 tablespoons candied orange peel, fine dice
- 1 1/2 tablespoons candied lemon peel, fine dice
- 1 teaspoon ground cinnamon
- 2 tablespoons Mexican chocolate, chopped
- 1/4 teaspoon ground ancho chili powder
- orange zest for garnish
- Macerate the quartered figs in the port wine for at least 2 hours, occasionally tossing them in the port.
- Bring the sugars and juices to a gentle boil in a medium pot over medium-high heat and add the cranberries, the candied peels, and ground cinnamon. Stir to combine in the pot and simmer for 5 minutes.
- Reduce the heat to low and fold in the figs and the port the figs were soaking in and the Mexican chocolate. Heat for another 2 minutes to ensure the chocolate is melted and completely incorporated into the cranberry mixture. Continue to gently stir with a wooden spoon in a 'folding' motion to ensure the chocolate doesn't stick to the bottom of the pan. At the end, add the ancho.
- Serve and garnish with orange zest.
- This recipe was entered in the contest for Your Best Cranberry Sauce