1 bag fresh or frozen (thawed) cranberries (12 oz.)
5 oz. dried Calimyrna figs, halved (about 1 cup)
1/2 cup sugar
1/4 cup dry red wine or cranberry juice
In a small saucepan, combine all the ingredients, cook over low heat until most of the cranberries have burst, about 15 minutes.
Transfer cranberry sauce to a small bowl. Let cook, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.
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