1(10- to 12-ounce) package fresh or frozen cranberries (no need to thaw)
2tablespoonsbalsamic vinegar
Pinchof salt
Instructions
Bring water to a boil in a large saucepan. Remove from heat, and stir in the juice and figs. Let stand 15 minutes.
Return the pan to medium-high heat. Add the sugar and cinnamon stick and bring to a boil. Stir in the cranberries. Reduce heat and simmer 10 minutes or until the cranberries are starting to burst. Remove from heat. Stir in the vinegar, zest, and salt. Cool completely. Transfer to a jar and refrigerate up to 3 weeks. (Makes about 2 cups.)