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Cranberry-Fig Chutney Recipe
Dec 01, 2011 @ 6:07 PM
Posted by
Daily Value: 2%
Servings: 24
Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 33Daily Value: 2%
Servings: 24
Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
| Fat | 0g | 0% |
| Saturated | 0g | 0% |
| Carbs | 8g | 3% |
| Fiber | 1g | 4% |
| Sugars | 6g | 0% |
| Protein | 0g | 0% |
| Sodium | 13mg | 1% |
| Calcium | 6mg | 1% |
| Magnesium | 3mg | 1% |
| Potassium | 36mg | 1% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 0% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 3mg | 5% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 1µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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Spiked with ginger, cardamom, and a touch of chile pepper, this cranberry chutney is a bold and exotic take on the classic cranberry sauce. Dried figs and a dash of cointreau add to the chutney’s lusciousness. If you don’t have cointreau, grand marnier or kirsch are good substitutes.
INGREDIENTS
- 4 ounces dried California or Turkish figs, cut into ¼-inch pieces
- 2 tablespoons cointreau
- 2 tablespoons orange juice
- 1 1/4 cups apple or grape juice
- 1 tablespoon lemon juice
- 1/2 cup sugar, preferably organic
- 2 cinnamon sticks
- 1 teaspoon ginger, grated with a Microplane
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon dried chile pepper flakes, or to taste
- 1/8 teaspoon sea salt
- 12 ounces fresh cranberries
DIRECTIONS
Place the figs, cointreau, and orange juice in a shallow bowl. Stir well and let stand at room temperature for 15 minutes.
Meanwhile, heat a medium-sized, heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, cardamom, chile pepper flakes, and salt. Bring to a boil. Once the sugar has dissolved, reduce heat to medium-high and add the cranberries.
Stir well and fast-simmer for 6-7 minutes until the cranberries have fallen apart and the juices have thickened. With a wooden spoon, crush the cranberries on the side of the pan until the mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature. Discard cinnamon sticks and serve.
Recipe Details
Click here to see more recipes from FoodAndStyle.com
Servings: 24Total time: 40 minutes
Cuisine: American
Notes and Substitutions:
Note: Refrigerate up to 3 days. Bring to room temperature before serving.
