In a small saucepan mix all the ingredients, cook over low heat until the majority
- fresh or frozen cranberries - 350 Grams
- dried figs, sliced in two (approximately 1 glass) - 150 grams
- sugar - 1/2 cup
- dry red wine or cranberry juice - 1/4 Cup
In a small saucepan, mix all the ingredients, cook over low heat until most of the cranberry berries burst, about 15 minutes. Put the cranberry sauce in a small bowl. Allow to cool, cover and refrigerate for 3 days. Let stand at room temperature for 30 minutes before serving.
Servings: 10