Cranberry Sauce with Pinot and Figs

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.8 cup brown sugar 
• 2 tablespoons canola oil 
• 1 pound cranberries fresh
• 12 small figs dried halved quartered
• 1 tablespoon ginger grated
• 0.5 cup granulated sugar 
• 0.5 cup honey 
• 1 pinch kosher salt 
• 0.3 cup orange juice 
• 1.5 cups pinot noir chocolate brownies 
• 1 large shallots diced finely

Equipment

• sauce pan
• pot

Directions

1. Bring the wine to a simmer in a small saucepan.
2. Remove from the heat, add the figs and let soak until soft, about 30 minutes.
3. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
4. Heat the canola oil in a large pot over medium heat.
5. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
6. Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes.
7. Add the remaining cranberries and cook another 5 minutes or so.