Cut the figs in small pieces. Place them in a sauce pot and pour the port over. Let them simmer at low-medium heat for about 20-25 minutes until the wine is reduced by 1/3-1/2.
Remove the wine and figs from the pot and set aside.
Rinse cranberries. Extract juice from the oranges (you will need 1/2 cup). Peel zest.
Place cranberries, sugar, orange juice and zest in the pot you used for wine and figs. Simmer at medium heat for about 5 min.
When cranberries start to pop and soften, add the wine and figs. Keep cooking until the sauce is slightly thick.
Remove from the pot and let it cool down. Serve at room temperature with your Thanksgiving turkey!
Healthy Sweet Potato Casserole with pecans, walnuts and dried apricots
Prepare all the required ingredients.
Place the sweet potatoes on a baking sheet and bake for about 45-60 min. at 375 F (depending on your oven). When ready they can be still a little hard in the middle. Set aside and let them cool down.
Meanwhile, prepare the topping. In a bowl, mix together chopped walnuts, pecan pieces, flour, sugar and sliced butter. Mix with your hands until the mixture is crumbled. Set aside.
Rinse the dried apricots and the orange. Chop the apricots. Peel some orange zest. Cut the orange, so the juice can be easily extracted.
Peel the potatoes. Place them in a large bowl and mash with a fork.
Add dried apricots, orange zest and squeeze the orange into the potato mix. Start mashing so the mix becomes smoother. Keep mashing and adding as much milk as needed until the mix has a nice, smooth texture.
Add 2 eggs, a pinch of salt, honey and paprika. Mix well.
When the potato mix is the right consistency, transfer it to a baking dish. Top with a prepared walnut and pecan topping.
Bake the casserole for about 30 min. at 375 F.