Cranberry Fig Chutney Recipes

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CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD



Cranberry Chutney With Orange, Figs, and Mustard image

If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Side     Cranberry     Cranberry Sauce     Orange     Fig     Ginger     Mustard

Yield Makes about 4 cups

Number Of Ingredients 11

2 tablespoons olive oil
1 medium shallot, finely chopped
1 (2-inch) piece ginger, peeled, finely chopped
3/4 teaspoon ground cinnamon
1 medium orange, unpeeled, seeds removed, chopped
6 dried Turkish figs, chopped
1 3/4 cups sugar
1/2 cup sherry vinegar or red wine vinegar
2 tablespoons whole grain mustard
1 (10-ounce) bag fresh or frozen cranberries
Kosher salt, freshly ground pepper

Steps:

  • Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12-18 minutes. Let cool slightly; season with salt and pepper.
  • Do Ahead
  • Chutney can be made 1 week ahead. Let cool; cover and chill.

CRANBERRY FIG CHUTNEY



Cranberry Fig Chutney image

Make and share this Cranberry Fig Chutney recipe from Food.com.

Provided by Sharon123

Categories     Fruit

Time 40m

Yield 4 cups

Number Of Ingredients 10

1 (12 ounce) bag cranberries
1 (8 ounce) package dried figs, sliced (Calimyrna is good)
1 small onion, chopped
1/2 small lemon, chopped,seeds discarded
2 tablespoons fresh ginger, minced,peeled
1 cup packed brown sugar
1 cup water
1/3 cup red wine vinegar or 1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

Steps:

  • In nonreactive 3-quart saucepan, combine cranberries, figs, onion, lemon, ginger, brown sugar, water, vinegar, salt, and pepper; heat to boiling over high heat.
  • Reduce heat and simmer, stirring occasionally, 30-35 minutes.
  • Cover and refrigerate until well chilled, about 4 hours or up to 2 days.
  • Note:.
  • To can: put in cup size jars, seal and put in water bath and boil for 10 minutes.

Nutrition Facts : Calories 371.3, Fat 0.6, SaturatedFat 0.1, Sodium 316.7, Carbohydrate 94.8, Fiber 8.8, Sugar 78.4, Protein 2.1

CRANBERRY, FIG, AND PINOT NOIR CHUTNEY



Cranberry, Fig, and Pinot Noir Chutney image

Provided by Bobby Flay

Categories     Sauce     Wine     Side     Thanksgiving     Cranberry     Dried Fruit     Fall     Party     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 7

1 1/2 cups Pinot Noir
12 dried figs, diced
3/4 cup sugar
3 strips orange zest
1 (2-inch) piece fresh ginger, peeled and finely grated
4 cups fresh or frozen cranberries
Kosher salt and freshly ground black pepper

Steps:

  • 1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
  • 2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
  • 3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.

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