Gingered Cranberry Fig Chutney

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. It’s a tried and true family favorite at my house.

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 – Fresh cranberries are recommended here for their bright, tart flavor and a crisp, firm texture. 
• Yellow onion – Finely chopped or minced. Yellow onion is recommended but white or sweet onion can be used.
• Light brown sugar – In contrast to its white counterpart, brown sugar boasts a richer, caramel-like, slightly nutty flavor due to its molasses content.
• Orange juice – I usually use freshly squeezed here but any natural prepared orange juice would be fine.
• Lemon juice – Freshly squeezed is best.
• Cider vinegar – Apple cider vinegar has a tart, tangy, and slightly sour taste with a hint of fruity sweetness. Adds complex flavor.
• Raisins – If on the large side, give them a rough chop.
• Dried black mission figs – Cut into small pieces. Dried figs have a naturally sweet, rich flavor with earthy notes and a slightly chewy texture that holds up well to cooking or baking.
• Fresh ginger – Finely minced or freshly grated. It can be helpful to place your peeled knob of fresh ginger in the freezer for a short time before grating. Ginger root adds a distinct, spicy, aromatic flavor to the chutney.
• Yellow mustard seeds – Yellow mustard seeds are recommended here. They’re the mildest in flavor and lend themselves well to a number of dishes.
• Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.

Just a few more essentials…

• Ground cinnamon – Adds a warm spicy-sweet flavor.
• Red pepper flakes – Crushed red pepper flakes are optional, although just a pinch can add heat and flavor to the dish.
• Ground cloves – Ground cloves are a spice made from dried clove buds that have been ground into a fine powder. They are a popular ingredient in both sweet and savory dishes, adding a warm, aromatic, and slightly sweet flavor with a hint of bitterness. 
• Fresh thyme leaves – Minced. Fresh thyme has a distinctive, earthy, and slightly peppery flavor with hints of sweetness and a subtle, floral aroma. Definitely preferred over the dried variety.
• Zest from a small orange – Cut into thin strips to be used as a garnish, if desired.

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 any holiday table.

Imagine a bit of this enjoyed with your turkey leftovers.

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