Cranberry Pistachio Chutney With Figs 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-PISTACHIO CHUTNEY WITH FIGS



Cranberry-Pistachio Chutney With Figs image

Provided by Julie Sahni

Categories     dinner, condiments

Time 15m

Yield 3 cups

Number Of Ingredients 13

1 12-ounce package fresh cranberries, picked clean
1 orange, skin intact and seeds discarded, chopped into 1/4-inch cubes
2 tablespoons lemon juice
2 tablespoons finely chopped shallots
1 teaspoon dry ginger powder
1 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/3 teaspoon cayenne
1 teaspoon mustard seeds, lightly crushed
1/3 cup shelled unsalted pistachio nuts (preferably raw)
2/3 cup California black figs, stemmed and chopped into 1/2-inch pieces, or 2/3 cup dark raisins

Steps:

  • Combine all the ingredients except the pistachios and figs in a 2 1/2-quart microwave-proof casserole dish and cover. Cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 4 minutes. Uncover and continue cooking for an additional 5 minutes, or until the chutney is boiling and the cranberries begin to burst open. Stir once during the cooking time.
  • Remove from the oven. Stir in the pistachios and figs or raisins. Replace the cover and set aside to cool completely. Spoon the chutney into sterilized jars, cover and refrigerate. (For best results, let the chutney ripen for at least a day. If refrigerated and tightly covered, it will keep for several months.) Serve with grilled chicken, roast pork or turkey or on toast for breakfast.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 48 grams

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