Cranberry Chutney with Orange, Figs, and Mustard

Cranberry Chutney with Orange, Figs, and Mustard

PUBLISHED: NOVEMBER 2016 via Bon Appétit ♡

Cranberry Chutney With Orange, Figs, And Mustard

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

Ingredients

MAKES ABOUT 4 CUPS

2 tablespoons olive oil

1 medium shallot, finely chopped

1 2-inch piece ginger, peeled, finely chopped

¾ teaspoon ground cinnamon

1 medium orange, unpeeled, seeds removed, chopped

6 dried Turkish figs, chopped

1¾ cups sugar

½ cup sherry vinegar or red wine vinegar

2 tablespoons whole grain mustard

1 10-ounce bag fresh or frozen cranberries

Kosher salt, freshly ground pepper

Preparation

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 ½ 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.

Do Ahead: Chutney can be made 1 week ahead. Let cool; cover and chill.

Recipe by Claire Saffitz
Photograph by Alex Lau

Check these easy delicious side dishes!!! CLICK HERE