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