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.