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gingered cranberry fig chutney

Gingered Cranberry Fig Chutney

Adapted from Oui, Chef on Food52

The perfect complement to roasted poultry, beef or pork.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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 freshly squeezed 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

  1. 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. 

  2. Remove from the heat, stir in the fresh thyme.  Let cool slightly before serving.