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Epicurious

Cranberry Chutney With Orange, Figs, and Mustard

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Alex Lau

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

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

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

  1. Step 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 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.

    Step 2

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

Nutrition Per Serving

For 8 servings (1/2 cup each): Calories (kcal) 260 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 59 Dietary Fiber (g) 2 Total Sugars (g) 50 Protein (g) 1 Sodium (mg) 95
TagsChutneyCondimentCranberryBerryFruitOrangeCitrusFigQuickEasySideDairy FreeGluten FreeVegetarianVeganSimmerThanksgivingDinnerBon Appétit
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