Makes two cups
3-1/2 cups fresh or frozen cranberries
12 dried figs, coarsely chopped (I used a cake of Kalamata figs)
1 cup sugar
1 tablespoon minced fresh ginger
3/4 cup apple cider
1. Combine all ingredients in a saucepan. Cook down until thick, about 20 minutes, stirring frequently.
2. Remove from heat and cool.
3. Put about 3/4 of the mixture into a food processor with a couple tablespoons of hot water, and pulse until smooth, about 30 seconds.
4. Transfer to a bowl, and mix in the chunkier jam until thoroughly combined.
Read the full post by Stir It Up! guest blogger Sarah Murphy-Kangas: Cranberry fig jam
