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Whiskey Fig Cranberry Sauce

For Grandma Geraldine
This recipe makes 1 1/4 pints. But it can easily be doubled or tripled.
Author: Roseanne Carrara, The Lunchbox Season


  • 12 oz bag cranberries
  • 1/4 c whiskey [We used Fireball Cinnamon Canadian Whisky, but any Whiskey will do!]
  • 3/4 c apple cider [juice or water can be substituted here]
  • 1 cup brown sugar
  • 1/4 cup [50 g] diced dried apricots [OPTIONAL]
  • 1 cup [8 oz] quartered fresh figs tips and tails removed, green or purple
  • 1/2 lime, both zest and juice
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp ginger
  • 1/4 tsp cardamom
  • 1/4 tsp cloves


  • 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.


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. Alternatively, 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.