Fig And Cranberry Sauce

• 7 ounces dried figs (I used Calimyrna, but I think the Black Mission would be even better), stems trimmed, cut into small pieces (about 1/4 inch)
• Boiling water
• 1 bag (12 ounces) cranberries, rinsed and sorted
• 1 cup sugar
• 1/2 cup red wine
• 1 tablespoon finely chopped orange zest
• 1/2 teaspoon whole peppercorns
• 3 whole cloves

1. 1. Soak the figs in boiling water to cover for 10 minutes; drain well.
2. 2. Combine the figs, cranberries, sugar, and wine in a 10 inch skillet and heat, stirring, over medium heat, until sugar is dissolved and mixture is boiling. Reduce heat to medium low. Add the orange zest, peppercorns, and cloves and cook, stirring, until most of the juices are evaporated and mixture is thickened, about 5 minutes.
3. 3. Transfer to a bowl and chill until ready to serve.

would, boiling water, cranberries, sugar, red wine, orange zest, peppercorns, cloves

Taken from www.epicurious.com/recipes/member/views/fig-and-cranberry-sauce-1250112 (may not work)