Thanksgiving Cranberry Fig Jam Recipes

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THANKSGIVING CRANBERRY FIG JAM



Thanksgiving Cranberry Fig Jam image

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast.

Provided by Rita1652

Categories     Lemon

Time 1h5m

Yield 6 1/2 half pint jars, 68 serving(s)

Number Of Ingredients 7

1 orange
2 lbs figs, washed and quartered
3 cups brown sugar
1 teaspoon grated gingerroot
1/2 vanilla pod, split
1/4 cup lemon juice, bottled
2 cups cranberries, fresh or 2 cups frozen cranberries, divided

Steps:

  • Zest orange and rough chop meat discard pith, place it and all the ingredients except one cup of cranberries in a heavy bottom pot over low flame.
  • Stir to release juices it will be thick. Stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time. At this time remove the vanilla bean.
  • Using the immersion blender to puree some of the fruit leaving some chucks. Then add the other cup of cranberries.
  • When it hits a rolling boil for 15 minutes all the time stirring.
  • Pour into sterile jars leaving 1/2 inch head space and process 10 minutes.
  • turn flame off and remove lid. Time 5 more minutes. Remove jars holding upright. Cool in draft free spot overnight. Label and use with in 1 year if unopened. Opened store in refrigerator.

Nutrition Facts : Calories 48.9, Fat 0.1, Sodium 4, Carbohydrate 12.7, Fiber 0.6, Sugar 11.8, Protein 0.1

CABERNET-CRANBERRY SAUCE WITH FIGS



Cabernet-Cranberry Sauce with Figs image

Provided by Gina Marie Miraglia Eriquez

Categories     Sauce     Wine     Side     Thanksgiving     Vegetarian     Cranberry     Fig     Fall     Vegan     Simmer     Gourmet     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings, with leftovers

Number Of Ingredients 5

1 cup Cabernet Sauvignon
6 ounces dried calimyrna figs, stems trimmed and figs coarsely chopped (1 cup)
1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
3 (3- by 1/2-inch) strips orange zest

Steps:

  • Bring wine to a boil with figs in a small saucepan, then remove from heat and steep figs, covered, until tender, about 30 minutes. Strain mixture through a sieve into a medium heavy saucepan and reserve figs in a small bowl.
  • Add cranberries, sugar, and zest to wine and bring to a simmer over medium heat, stirring until sugar has dissolved. Adjust heat and continue to simmer, uncovered, stirring occasionally, until cranberries burst and mixture is thickened slightly, 10 to 15 minutes. Remove from heat and discard orange zest strips, then stir in figs. Let cool completely.

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