Cranberry Sauce with Dried Figs

This cranberry sauce gets sweetness, texture, and a bit of crunch from dried figs. Red wine - or cranberry juice - is used in place of water to give the sauce richness and a deep, dark colour.

12 oz pkg cranberries
5 oz dried Calimyrna figs, halved (about 1 cup)
½ cup sugar
¼ 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 cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.

Makes 2½ cups.