1- 12 oz. Bag Fresh Cranberries
2C Granulated Sugar
7 oz.Dried Figs
2 tsp. Mustard Seed
1/4tsp Crushed Red Pepper (optional)
1 Tbsp Ground Mustard
DIRECTIONS: Dice figs in ¼” cubes. In a saucepan over medium heat combine cranberries, mustard seed, figs and sugar. Cook, stirring constantly until sugar has dissolved, sauce becomes thick, and cranberries have popped (about 10 minutes). Cool to room temperature. Transfer to a covered container and refrigerate overnight. Sauce will keep for up to 3 weeks! Leftovers are great as an appetizer over Brie Cheese, slathered in a turkey sandwich, or baked into a hand pie. Enjoy!