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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Recipe source: Preventon Magazine (November 2010) Ingredients:
2 tablespoons canola oil |
1 red onion, diced |
2 tablespoons ginger, grated |
1 clove garlic, chopped |
2 cups orange juice |
1/2 cup brown sugar |
1 lb cranberries |
10 figs, cut into 1/2 inch pieces |
2 teaspoons orange zest, grated |
Directions:
1. In a sucepan over medium heat, heat the oil and then add in the onion and ginger, cooking until soft (5 minutes).
2. Add teh garlic and cook for another 30 seconds. Stir in orange juice and brown sugar and bring to a boil.
3. Stir in half of the cranberries and if using dried figs - add them now (if you are lucky enough to get fresh figs add them at the end)., cook, stirring ocassionally until berries pop and mixture thickens.
4. Add the remaining cranberries (and fresh figs is using) and cook until berries pop (5 minutes).
5. Remove from heat and stir in orange zest; season with salt and pepper if desired.
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