Skip to main content

Cranberry Chutney With Orange, Figs, and Mustard

4.7

(10)

Cranberry Chutney With Orange Figs and Mustard
Photo by 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
3/4 teaspoon ground cinnamon
1 medium orange, unpeeled, seeds removed, chopped
6 dried Turkish figs, chopped
1 3/4 cups sugar
1/2 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 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.

  2. Do Ahead

    Step 2

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

Read More
The Thanksgiving staple makes for a stellar weeknight dinner.
A sheet-pan wonder with lots of crispy rice.
Enchiladas meet pumpkin in this cozy weeknight dinner.
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
A fancy-feeling dish that comes together in 20 minutes.
Crisp, buttery shell. Soft, flaky center. Cry!
This skillet dinner is a delightful way to use up a jug of cider.
Known as okayu, this Japanese comfort food will warm you from the inside out.