gingered cranberry fig chutney

Even the name sounds better, right?  Chutney.  Not cranberry sauce.  Cranberry chutney.  Full of flavor and texture.  Sour and sweet.  When you browse through the list of ingredients, it may seem like a lot.  Don’t let that intimidate you.

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

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


  • 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


  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.

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