Recipe: Fig and Cranberry Confiture

This recipe started out as a mistake, but the combination of caramelized cranberries with caramelized figs really works.

    • 3 cups fresh cranberries
    • 1 ½ cups white granulated sugar
    • ¼ cup Grand Marnier
    • 1 cup fig preserves (whole fig preserves if you can get them, if not regular store-bought preserves are fine)
    • ¼ cup water
    • ¼ cup Grand Marnier

Mix the fig preserves, water, and Grand Marnier in a bowl.

In heavy pot, add the cranberries, white granulated sugar, and Grand Marnier. Simmer until sugar is dissolved (about eight to 10 minutes).

Turn the heat up and with a wooden spoon, gently stir until the sugar begins to caramelize.

As soon as the sugar begins to turn that amber color, add the fig preserves mixture.

Stir in gently so the cranberries don't break apart. Some will, but it is nice to have some whole berries in this confiture.

To read Regina's article about reinventing the standard Thanksgiving cranberry sauce, click here.

Presented by

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.

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