by ChezSuzanne
View
my 124 recipes »
Photo by ChezSuzanne
ChezSuzanne's Notes:
Expand8 dried figs, quartered (I used black mission) Ask a question about this ingredient
1/2 cup Port wine Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
1 teaspoon brown sugar Ask a question about this ingredient
1/2 cup fresh squeezed orange juice Ask a question about this ingredient
2 teaspoons fresh squeezed lemon juice Ask a question about this ingredient
1 bag fresh cranberries Ask a question about this ingredient
3 tablespoons candied orange peel, fine dice Ask a question about this ingredient
1 1/2 tablespoon candied lemon peel, fine dice Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
2 tablespoons Mexican chocolate, chopped Ask a question about this ingredient
1/4 teaspoon ground ancho chili powder Ask a question about this ingredient
orange zest for garnish Ask a question about this ingredient
Macerate the quartered figs in the port wine for at least 2 hours, occasionally tossing them in the port.
Ask a question about this stepBring the sugars and juices to a gentle boil in a medium pot over medium-high heat and add the cranberries, the candied peels, and ground cinnamon. Stir to combine in the pot and simmer for 5 minutes.
Ask a question about this stepReduce the heat to low and fold in the figs and the port the figs were soaking in and the Mexican chocolate. Heat for another 2 minutes to ensure the chocolate is melted and completely incorporated into the cranberry mixture. Continue to gently stir with a wooden spoon in a 'folding' motion to ensure the chocolate doesn't stick to the bottom of the pan. At the end, add the ancho.
Ask a question about this stepServe and garnish with orange zest.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
