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.

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

gingered cranberry fig chutney

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

gingered cranberry fig chutneygingered cranberry fig chutney

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.

gingered cranberry fig chutneygingered cranberry fig chutneygingered cranberry fig chutneygingered cranberry fig chutney

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 chutneygingered cranberry fig chutneygingered cranberry fig chutneygingered cranberry fig chutney

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

  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.

Gingered Cranberry Fig Chutney

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