Cranberry Sauce with Pinot and Figs

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I make this every year on Thanksgiving and it is awesome. Best cranberry sauce I've ever had.

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These cranberries were outstanding, with a unique flavor, and a hit at our Thanksgiving dinner. I had watched the Bobby Flay video before finding the recipe, in which he cooks the cranberries longer (about 20 minutes rather than the five minutes suggested in the recipe. I used fresh figs, but still let them simmer a couple of minutes and then soak in the pinot noir while the cranberries thickened (they thickened nicely on the stove top. Made the night before and reheated the next day. A keeper for next year for sure!

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Is this supposed to gel? The taste is fabulous but seems thin and juicy. I added fresh figs because I had some and less liquid. Also used balsamic with fig vinegar. Plan to serve for Thanksgiving. Hope it sets overnight.

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AMAZING!!!!
First time I ever loved cranberries!