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Bobby Flay's Thanksgiving Sauce

FILE - In this Jan. 16, 2005, file photo Koko Taylor sings at the Harold Washington Cultural Center in Chicago. Taylor, the Grammy-winning "Queen of the Blues," died Wednesday, June 3, 2009, after complications from surgery. She was 80. (AP Photo/Sun-Times, Bob Black, File)
AP Photo
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.

    Get more recipes at Bobby Flay's Web site.