Cranberry Sauce With Dried Figs

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   1. In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.

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   2. Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.

* Per serving · 4 servings · Values may vary.

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