CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sajjad ahmed
[email protected]Overall, this is a great recipe for cranberry chutney. It's easy to make and the results are delicious. I would definitely recommend it to others.
TDM 2009
[email protected]I found the chutney to be a bit too sweet and tart. I would recommend adjusting the amount of sugar and vinegar in the recipe.
Laone Lopang
[email protected]This chutney is a bit too spicy for my taste. I would recommend using less mustard in the recipe.
Junay Juna
[email protected]I've never made chutney before, but this recipe was easy to follow and the results were delicious. I will definitely be making this again.
Matrix Man
[email protected]This chutney is a great way to add a pop of flavor to your favorite dishes. I love it on sandwiches, wraps, and even grilled chicken.
Chidera Chima
[email protected]I love the unique flavor of this chutney. It's the perfect balance of sweet, tart, and spicy.
Bilal Movie Mixing
[email protected]This chutney is the perfect addition to my Thanksgiving table. It's a delicious and festive way to enjoy cranberries.
Abdirahaman Ali
[email protected]I made this chutney in my slow cooker and it turned out perfectly. It's a great way to make a large batch of chutney without having to babysit the pot.
Jeriann
[email protected]I didn't have any figs on hand, so I substituted dried apricots. The chutney still turned out great!
Edison Kona
[email protected]I found the chutney to be a bit too runny. I would recommend cooking it for a longer period of time to reduce the liquid.
Anthony Butts
[email protected]This chutney is a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
Kassy Chukwu Oritsejafor
[email protected]I've made this chutney several times and it always turns out delicious. It's a staple in my holiday repertoire.
Deanna F
[email protected]This chutney is a great way to use up leftover cranberries. It's also a great gift for friends and family.
SIMON NJERU
[email protected]I love the combination of cranberries, oranges, and figs in this chutney. It's the perfect accompaniment to a cheese platter or roasted meats.
bipulkanu Joy
[email protected]The recipe was easy to follow and the chutney came out perfectly. I will definitely be making this again.
Sultan Ahmad Ulfat
[email protected]I made this chutney for my holiday party and it was a hit! Everyone loved the unique flavor.
Nkosi Buthelezi
[email protected]This cranberry chutney is a delightful blend of sweet, tangy, and savory flavors. The orange and figs add a unique twist that makes this chutney stand out from the rest.