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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.

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.