Instructions: Puree all ingredients in processor. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)

This recipe yields about 2 cups.

Comments: This sauce accompanies "Ginger, Fig And Cranberry Semifreddo" (see recipe). Its also great drizzled over vanilla ice cream.

Yield: 2 cups

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