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Spiced Cranberry-Fig Preserve
Chef Curtis Stone's recipes for Thanksgiving turkey, gravy, and cranberry sauce
Samantha Okazaki / TODAY
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  • Spiced Cranberry-Fig Preserve

    • 12 ounces fresh cranberries
    • 8 ounces dried Black Mission figs, halved
    • 0.5 cup sugar
    • Two 1-inch-wide strips orange peel, white pith removed
    • 1 cinnamon stick
  • Walnut and Gorgonzola Toasts

    • 32 whole walnut halves
    • 8 slices walnut-raised sourdough bread, halved diagonally
    • 8 ounces Gorgonzola cheese (Gorgonzola dolce)


To make the preserve:

Combine the cranberries, figs, sugar, orange peel, cinnamon stick and 1 cup water in a medium heavy saucepan and simmer over medium-low heat, stirring occasionally, for about 25 minutes, or until the mixture thickens and the figs soften. Let the preserve cool completely and remove orange peel and cinnamon stick.

To toast walnuts and bread:

Preheat the broiler.

Place the walnuts in a single layer on a baking sheet and broil for 3 to 5 minutes, or until golden brown, tossing once or twice. Remove the walnuts and reserve them for the garnish.Arrange the bread slices on the baking sheet and broil until golden and crisp on top. Turn the bread slices over and spread the cheese on the untoasted side. Broil for 15 seconds, or until the cheese is just beginning to melt. Spoon some of the preserve onto each piece of toast, garnish with the walnuts, and serve.

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