Cranberry sauce with figs and wine

Ingredients:

Figs in wine

• 1.5 cups of Pinot Noir wine
• 12 dried figs, small ones cut in half, large ones into quarters
• Basic cranberry sauce, see recipe below
• 2 tablespoons high-quality balsamic vinegar

Basic cranberry sauce

• 2 tbsp. l. rapeseed oil
• 1 tbsp 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
• A pinch of coarse salt
• 500 g fresh or frozen cranberries

Preparation:

1. Bring the wine to a simmer in a small saucepan. Remove from heat, add the figs, and let them soak for about 30 minutes, until softened. Drain the wine into a separate container and add the chopped figs to the cranberry sauce, cooking for another minute or so. Add the balsamic vinegar and, if desired, add some of the wine once the sauce is done cooking.

2. Basic cranberry sauce

   
   Heat the canola oil in a large saucepan over medium heat. Add the ginger and shallot and cook, stirring, until softened and fragrant, about 3 minutes. Add the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until the sugar dissolves.
3. Add half the cranberries and cook, stirring occasionally, until the berries begin to burst and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook for another 5 minutes or more.