Chef and restaurateur Bobby Flay is a regular on CBS programs, where he shares his creative ideas for unique meals. In honor of Thanksgiving, he uses the seasonal cranberry for his fresh cranberry-fig and cranberry mango sauce.
Bobby Flay's Cranberry Mango Sauce
1 Bag Fresh Cranberries
2 Mangoes, Diced
2 Cups Maple Syrup
½ Cup Fresh Orange Juice
Salt and Pepper to Taste
Combine first four ingredients in a saucepan. Bring to a boil over high heat. Reduce heat to a simmer. Simmer for 12 minutes. Season to taste with salt and pepper. Let cool. Serve at room temperature.
Fresh Cranberry-Fig Relish Serves: 4-6
2 tablespoons canola or vegetable oil
1 large Spanish onion, finely diced
2 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
2 cups orange juice
1/4 cup light brown sugar
2 tablespoons honey
1 pound cranberries
1/4 teaspoon kosher salt
6 fresh or dry figs, cut into 1/4" dice
1 tablespoon grated orange zest
1. Melt butter in a medium saucepan over medium high heat. 2. Add onions, garlic and ginger and cook until soft. 3. Add orange juice, brown sugar and honey and bring to a boil. 4. Add half of the cranberries and cook until they pop and the mixture thickens, 5 to 7 minutes. 5. Add remaining cranberries and cook for an additional 5 minutes. 6. Remove from heat and stir in the salt, figs and zest. Serve at room temperature.