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.

Ready in
40 m
24
Servings
37
Calories Per Serving
Deliver Ingredients
Makes
3 cups

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
  • 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.

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.

Nutritional Facts

Sugar
7g
N/A
Protein
0.1g
0.2%
Carbs
9g
3%
Vitamin A
1µg
0.1%
Vitamin C
6mg
11%
Vitamin E
0.2mg
0.9%
Vitamin K
1µg
1%
Calcium
6mg
1%
Fiber
0.9g
3.7%
Folate (food)
1µg
N/A
Folate equivalent (total)
1µg
N/A
Iron
0.1mg
0.6%
Magnesium
3mg
1%
Phosphorus
4mg
1%
Potassium
32mg
1%
Sodium
11mg
N/A
Sugars, added
4g
N/A