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Cabernet-Cranberry Sauce with Figs
- 1 cup Cabernet Sauvignon
- 6 ounces dried calimyrna figs, stems trimmed and figs coarsely chopped (1 cup)
- 1 (12-ounce) bag fresh or frozen cranberries
- 3/4 cup sugar
- 3 (3- by 1/2-inch) strips orange zest
Directions:View on Epicurious
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