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Cranberry Maple Fig Filling

This makes a great pie or tart filling (for a raw or prebaked crust).  I love it alongside my Walnut Surprise Cookies too (see this recipe and some of the variations on this theme in our Blue Ribbon Cookbook: From Our Kitchen to Yours!) It’s also a wonderful chutney-like “compote” served with a dollop of whipped cream, ice cream, coconut ice cream, etc. Easy, breezy to make. Minutes….

Just three figs are said to provide a whopping 30 grams of good carbs along with B vitamins, calcium and potassium. They’re good for muscle function and bone health, and a rich source of soluble pectin fiber.

Serves about 12

4 C fresh or frozen whole cranberries

1 C Butternut Mt. Farm maple

12 dried figs (about 2 C) coarsely chopped

  Syrup (Grade B)

½ tsp good salt

¼ tsp ground cardamom

 

1 tsp ground cinnamon

 

In a medium saucepan, combine all ingredients. Bring to a boil, reduce heat to a simmer, and stir until the cranberries begin to burst and the mixture thickens, about 5 minutes. Spoon into crust or dish. Cover. Serve at room temp.

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