I made a bunch of candied orange peel and lemon peel over the weekend for holiday and hostess gifts and was inspired by the cranberry sauce challenge to marry them all together in some way. I added figs macerated in port wine and finished it off with chopped Mexican chocolate which felt like a good compliment to round out the flavors of the dish and makes it feel very festive. Note: my candied orange peels were rolled in sugar; my candied lemon peels were not and don't dice them too small. As you eat the sauce, you get the tart of the cranberries, with a burst of sweet citrus with the candied peel, and the hint of Mexican chocolate and spice in a single bite.

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