Name: gingered cranberry fig chutney
Ingredients: 12 ounces fresh cranberries; 1/4 cup yellow onion, minced; 1 cup light brown sugar; 1/2 cup orange juice; 1 tablespoon freshly squeezed lemon juice; 1/2 cup cider vinegar; 1/4 cup raisins; 8 dried black mission figs, cut into twelfths; 2 tablespoons fresh ginger, finely minced; 1 teaspoon yellow mustard seeds; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon red pepper flakes; 1/8 teaspoon ground cloves; 1 teaspoon fresh thyme leaves, minced; zest from small orange, for garnish

The list of ingredients may seem a bit lengthy, but don’t let that intimidate you. This Gingered Cranberry Fig Chutney needs to be part of your next holiday buffet spread.

Even the name sounds better, right? Chutney. Not cranberry sauce. Cranberry chutney. Full of flavor and texture. Sour and sweet.

This recipe is adapted from one that I found on one of my favorite food sites, FOOD52. In the words of the author …”This chutney gets its sweetness not just from sugar, but from raisins, some OJ and dried black mission figs. The cider vinegar and lemon juice lend a sparkling acid note, and the ginger and red pepper flakes bring heat.”

Perfectly stated. There’s so much going on with this dish, it’s like a party of flavors and textures.

Everything is mixed up right in your skillet. Allow me to offer a pictorial guide through the process.

What you’ll need to make this Gingered Cranberry Fig Chutney…

Fresh cranberries
Yellow onion
Light brown sugar
Orange juice
Freshly squeezed lemon juice
Cider vinegar
Raisins
Black mission figs
Fresh ginger
Yellow mustard seeds
Kosher salt
Ground cinnamon
Red pepper flakes
Ground cloves
Fresh thyme leaves
Zest from a small orange

Be sure to choose a large heavy-duty skillet when simmering your chutney. This one happens to be my favorite go-to pan.

Add all the ingredients, with the exception of the fresh thyme, to a heavy bottomed pan.
Bring to a boil
Lower the heat to bring the mixture to a simmer.
Cook for 20-25 minutes, stirring occasionally, until the chutney thickens.
Remove from the heat, stir in the fresh thyme.
Let cool slightly before serving.

Check this out …Gingered Cranberry Fig Chutney.

After just 20 minutes, you have the most amazing “cranberry sauce” that would be a welcome addition to your holiday table.

Imagine a bit of this enjoyed with your turkey leftovers.

gingered cranberry fig chutney

Adapted from Oui, Chef on Food52

The perfect complement to roasted poultry, beef or pork.

Servings 6 - 8 servings

Author Rosemary Stelmach

Ingredients

12 ounces fresh cranberries
1/4 cup yellow onion, minced
1 cup light brown sugar
1/2 cup orange juice
1 tablespoon freshly squeezed lemon juice
1/2 cup cider vinegar
1/4 cup raisins
8 dried black mission figs, cut into twelfths
2 tablespoons fresh ginger, finely minced
1 teaspoon yellow mustard seeds
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1 teaspoon fresh thyme leaves, minced
zest from small orange, for garnish

Instructions

Add all the ingredients, with the exception of the fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occasionally, until the chutney thickens.
Remove from the heat, stir in the fresh thyme. Let cool slightly before serving.

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