cranberry fig

Is it a sauce? A filling? A bracingly tart dessert?

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 syrup (Grade B)
12 dried figs (about 2 C) coarsely chopped  1 tsp ground cinnamon
½ tsp good salt ¼ tsp ground cardamom

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.