- 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
Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
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
- 1/2 cup granulated sugar
- Pinch kosher salt
- 1 pound fresh or frozen cranberries
Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.