“I found this recipe in an old vegetarian cookbook that my wife gave me.I have not tried it yet but plan on it since it includes figs.”
3 1/2 pints

Ingredients Nutrition


  1. Wash the cranberries and pick them over discarding any that are soft or brown.
  2. Trim the stems off the figs.
  3. Quarter the figs lengthwise and slice them thinly.
  4. Peel and core the apples and coarsely chop them.
  5. Slice one of the lemons and remove all seeds.
  6. Then chop it finely peel and all, or put it through the coarse blade of a food mill.
  7. Squeeze and reserve the juice of the second lemon and discard the rind.
  8. Combine the cranberries, figs, apples, chopped lemon, lemon juice and water in a large kettle and heat gently, stirring until the berries begin popping and releasing their juice.
  9. Bring the mixture to a simmer and cook it stirring often,until all the fruit is tender.
  10. Add the sugar and stir over low heat until it is completely dissolved.
  11. Bring this mixture to a hard spitting boil, and keep it boiling stirring with a long handled wooden spoon until it sets about another 8 to 10 minute.
  12. Add the kirsch, stir it in and cook another 1 min.or so.
  13. Ladle into hot sterile jars leaving 1/4 inch. headroom.
  14. seal and allow them to cool.
  15. Store them in a cool dry place.

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