Recipes Cranberry-Fig Chutney 1 Review This tangy spiced chutney with chunks of fig is not only wonderful alongside turkey, but it's also great with a cheese plate. By Tanya Holland Tanya Holland Instagram Tanya Holland is an award-winning chef renowned for her modern soul food and comfort classics. She has published critically acclaimed cookbooks New Soul Cooking (2003), Brown Sugar Kitchen (2014), and Tanya Holland's California Soul (2022), and hosted cooking shows The Melting Pot Soul Kitchen and Tanya's Kitchen Table. Food & Wine's Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 20 mins Total Time: 45 mins Yield: Makes 2 3/4 cups Ingredients 1 tablespoon extra-virgin olive oil 1 small red onion, chopped (3/4 cup) 1 garlic clove, minced 3/4 pound fresh Black Mission figs, stemmed and quartered One 12-ounce bag of fresh or frozen cranberries 6 tablespoons turbinado sugar 1/4 cup red wine vinegar 1 teaspoon finely grated orange zest 1/2 cup fresh orange juice 1/2 star anise pod One 4-inch cinnamon stick Pinch of salt Directions In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes. Add all of the remaining ingredients and 1/2 cup of water and bring to a boil. Simmer over low heat, stirring, until thick and jammy, 25 minutes. Let the chutney cool, then discard the star anise and cinnamon stick. Make Ahead The chutney can be refrigerated for up to 1 week. Rate it Print