Whisky Fig Cranberry Sauce


If you’re going to make your own cranberry sauce, you might as well make it worth the effort.  We’re always trying something different for our annual Thanksgiving feast.  This time, I was inspired by one of my favourite fall cocktails:  Apple Cider & Fireball Canadian Whisky [Cinnamon Whisky].  We just went apple picking, so there’s plenty of cider on hand. And I always seem to have some sort of whisky in the cabinet…Of course, the booze cooks off, so it’s family friendly.   This recipe can be canned using a boiling water bath and given as a gift around the holidays. If you use green figs, it looks kind of Christmassy, too.

Whisky Fig Cranberry Sauce
for Grandma Geraldine
Makes 1 1/4 pints
Recipe can be doubled, triped, quadrupled…

Ingredients
For every 12 oz bag cranberries:
1/4 c whisky [We used Fireball (Cinnamon) Canadian Whisky, but any Whisky will do!]
3/4 c apple cider [juice or water can be substituted here]
1 cup brown sugar
[OPTIONAL] 1/4 cup/50 g diced dried apricots [OPTIONAL]
1 cup/8 oz quartered fresh figs [we used green], tips and tails removed.
zest and juice of 1/2 lime
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp ginger
1/4 tsp cardamom
1/4 tsp cloves
[OPTIONAL] Garnishes:
1/4 cup sliced almonds [toasted, if you wish]
1/4-1/2 cup shredded sweetened coconut [toasted, if you wish]

Method
Heat liquid, sugar and [optional] dried apricots in a pot and bring to a boil.
Add the cranberries.
[If your cranberries are frozen, wait a minute or two before continuing].
Add the quartered fresh figs and return to a boil.
Reduce heat to medium low.
Add lime zest, lime juice, and spices.
Boil on low, stirring frequently, until the sauce comes to an almost jam-like consistency.
[This can take anywhere from 15 minutes to an hour.]
Sauce may be canned using a boiling water bath, leaving 1/4-in headspace in jars and processing for 15 minutes.

[Optional] If you would like to make this into a  “compote,” add 1/4-1/2 c shredded sweetened coconut and/or 1/4 c sliced almonds per batch to your sauce before serving or you could use coconut and/or almonds as a garnish on the day of your gathering. This is going overboard, of course…..but we like to go overboard around the holidays.
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