I love any excuse to make a new pie with cranberries.
When this popped into my head, it seemed like a delightfully
festive combination for this time of year.
Somewhat like the winter version of strawberry rhubarb pie.
Soft and sweet paired up with bright and tart.
double 9" pie crust
1 cup dried calimyrna figs, cut into pieces
1 1/2 cups fresh cranberries
1/4 cup water
1 T balsamic vinegar
1 1/3 cups sugar
2 T flour
zest of one orange
-combine figs and water in a small saucepan
-heat over low flame until water is absorbed
-let cool to room temperature, then stir in balsamic vinegar
-spoon filling into prepared bottom crust
-bake at 350 degrees for 1 hour and 10 minutes
It's dense and rich without being too sweet,
and has a beautiful hue thanks to the cranberries.
A slice of this with a glass of spiced cider or mulled wine
would be a lovely finish to your holiday meal.