It wouldn’t be Thanksgiving without Cranberries.
The high amount of vitamin C in cranberries makes homemade cranberry sauce a long keeper – must be prepared 1 day before serving and it can be refrigerated for at least 1 week.
12 ounce bag organic fresh cranberries
1 cup brown sugar
1 ½ cups figs, cut into cubes
¼ teaspoon crushed hot red pepper
2 teaspoons yellow mustard seeds
1 tablespoon dry mustard
Combine all of the ingredients in a medium nonreactive saucepan, except the dry mustard.
Over medium heat bring to a boil, stirring often. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 15 minutes. Remove from de heat.
Dissolve the dry mustard in 1 tablespoon cold water. Pour into cranberry sauce and mix. Cool completely. Cover tightly with plastic wrap and refrigerate overnight.