Recipes

Cranberry-Fig Chutney

Name: Cranberry-Fig Chutney
Total time: 45 min
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

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

Updated on May 16, 2017

Cranberry-Fig Chutney — Photo: Â© 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.