Cranberry Chutney With Orange, Figs, and Mustard
A vibrant and tangy cranberry chutney enhanced with sweet figs, fresh orange, and whole grain mustard. This versatile condiment combines sweet, spicy, and savory flavors perfect for holiday meals.
Ingredients
- •2 tablespoons olive oil
- •1 medium shallot
- •1 piece ginger
- •¾ teaspoon ground cinnamon
- •1 medium orange
- •6 whole dried Turkish figs
- •1¾ cups sugar
- •½ cup sherry vinegar
- •2 tablespoons whole grain mustard
- •10 ounce cranberries
- •1 pinch Kosher salt
- •1 pinch freshly ground pepper
Cooking Instructions
- 1.
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.
25 min
- 2.
Chutney can be made 1 week ahead. Let cool; cover and chill.
60 min
