I’ve never had any luck growing figs, but Mom has an LSU gold tree in her backyard that bears prolifically. I halve the fresh figs and dry them in a dehydrator. They will keep in the refrigerator for months. Seriously!
1 1/2 cups red blend wine
1 1/2 cups dried figs halves
Cranberry Sauce, recipe follows
2 tbsp balsamic vinegar
2 tbsp sunflower oil
1 tbsp ginger, finely diced
1 tbsp chives, finely diced
1 tbsp cilantro, finely diced
1/2 cup honey
1/2 cup agave syrup
1/4 cup orange juice concentrate
Pinch kosher salt
Pinch black pepper
1 pound frozen or fresh, rinsed cranberries
Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak about 30 minutes, until soft and most of liquid has been absorbed. Drain, reserving the liquid; add the figs to the Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if too dry looking, stir in some of the reserved liquid.
Heat the oil in a large, deep pot over medium heat. Add the ginger, chives, and cilantro; cook about 3 minutes. Stir in the honey, syrup, orange juice, and salt and pepper. Cook, stirring, until mixture comes to a simmer.
Rinse cranberries and drain. Add half the cranberries to the simmering liquid, cover and cook, stirring occasionally, until the cranberries pop and the mixture thickens, 5-6 minutes. Add the remaining cranberries and cook another 5 minutes or so.
Serve over brown rice and/or quinoa or spoon over cornbread.