Figgy cranberry sauce Version 3 イチジク、クランベリーソース V3

japanese cake

Last time I made “Figgy cranberry sauce“, I could not get fresh or frozen cranberries and used dried and sweetened “Craisin”. The other day, we were at a near-by Whole foods and I found frozen cranberries and decided to make figgy cranberry sauce from the frozen cranberries. I have never used frozen cranberries before. This time, I followed the recipe more closely and used orange peel during the cooking. We tasted the one I made from “crasin” and the one I made from”frozen cranberries” as an informal taste test. The consistency and the taste between them is a bit different but both are quite good. The frozen cranberry version is a bit more tart but has a fresh taste.


Frozen cranberries (10oz bag) (Do not thaw).

Dried figs, coarsely chopped (1 cup)

Sugar 1/2 cup

White wine 3/4 cup

Orange peel, 2 long strips without pith

Salt, a pinch

Orange flavored liquor (I used triple sec), 2 tbs


1. Soak the figs in hot water for 20 minutes.

2. In a sauce pan, add the wine and sugar on medium flame. Once it starts to boil reduce the heat and mix to dissolve the sugar.

3.Add, the cranberries, drained figs, orange peel and cook for 10 -15 minutes stirring occasionally until the sauce thickens.

4. Cut the flame and add a pinch of salt and the orange liquor and mix (I also added a bit of fresh orange juice since I had an orange from which the peel was made).

Below is after 10 minutes. You can see the sauce thickened.

Although finding frozen cranberries is a bit difficult (our regular grocery store did not have it), using it to make the figgy cranberry sauce is almost identical to the one made with fresh cranberries. The one I made from dried and sweetened “Crasin” is not bad either with less tart taste and a bit firmer consistency.

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