Sunday Morning

Bobby Flay's Thanksgiving Sauce

By Caitlin Johnson

November 17, 2006 / 12:11 PM EST / CBS

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.

More from CBS News