Cranberry-Fig Chutney Recipe

Cranberry-Fig Chutney Recipe
Staff Writer
Cranberry-Fig Chutney
Viviane Bauquet Farre
Cranberry-Fig Chutney

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.

24
Servings
39
Calories Per Serving
Deliver Ingredients

Notes

Note: Refrigerate up to 3 days. Bring to room temperature before serving.

Ingredients

  • 4  ounces  dried California or Turkish figs, cut into ¼-inch pieces
  • 2  tablespoons  cointreau
  • 2  tablespoons  orange juice
  • 1 1/4  cup  apple or grape juice
  • 1  tablespoon  lemon juice
  • 1/2  cup  sugar, preferably organic
  • 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.

Nutritional Facts

Total Fat
2g
3%
Sugar
1g
1%
Carbohydrate, by difference
6g
5%
Protein
1g
2%
Vitamin A, RAE
37µg
5%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
58µg
64%
Calcium, Ca
27mg
3%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Fluoride, F
4µg
0%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Phosphorus, P
15mg
2%
Sodium, Na
23mg
2%
Water
27g
1%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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