FRESH FIG CHUTNEY
Provided by Food Network
Categories condiment
Time 3h
Yield about 2 1/2 pints
Number Of Ingredients 11
Steps:
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
MAKE-AHEAD CRANBERRY-FIG CHUTNEY
Make this tangy-sweet chutney, then freeze it for your next family holiday. Let it thaw the night before the feast, and microwave it quickly before serving just to take the chill off. For an easy variation, use dried plums, dates or apricots instead of figs.
Provided by Food Network Kitchen
Categories condiment
Time 55m
Yield about 3 cups (6 to 8 servings)
Number Of Ingredients 9
Steps:
- Set aside 1/2 cup of the cranberries. Bring the remaining cranberries, sugar, vinegar, orange zest, cinnamon stick, ginger, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat, stirring frequently, until the sugar dissolves and the cranberries soften, about 3 minutes. Add the figs and raisins, raise the heat to bring the mixture to a high simmer, then cook until the cranberries burst and the chutney is saucy and coats the back of a spoon, about 10 minutes. Remove the pan from the heat, and stir in the reserved 1/2 cup cranberries.
- Let the chutney cool to room temperature. Transfer it to an airtight container or resealable plastic bag, label and date, and freeze for up to 2 weeks.
- Let the chutney thaw in the refrigerator the night before you plan to serve it. To serve, heat it in a microwave-safe bowl in 30-second increments until the chill is gone. If the chutney is too thick, thin it out with a few tablespoons of water.
BLUEBERRY-FIG JAM
This delicious jam can be used on anything from toast to confections. In general, we use organic ingredients but use what you wish.
Provided by The Price Family
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth, with some chunks remaining for texture.
- Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low, and stir periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
- When jam has thickened, remove from heat and allow to cool slightly, about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 17.3 g
BLUEBERRY, FIG CHUTNEY
A chunky sweet and tart condiment/spread made with blueberries, figs, and cranberries. Spiced with onions, ginger, cinnamon, cardamom, and rosemary. Chutneys are traditionally served with curried foods, but do try this on ham, chicken, roast pork, wild game or your Thanksgiving turkey. Also nice on meat and cheese platters. Mix some chutney with cream cheese for a nice spread on crackers. Mix with some oil for a quick marinade or glaze meats at the end of cooking.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 3-4 1/2 pint jars, 25 serving(s)
Number Of Ingredients 14
Steps:
- Sterilize jars, lids and rings.
- In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
- Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
- Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
- Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
- Process for 10 minutes in a hot water bath.
- Shut off flame and let sit uncovered for 5 minutes.
- Remove to a draft free spot to cool.
- Or freeze in containers for 3 months or refrigerate for 3 months.
Nutrition Facts : Calories 44.8, Fat 0.1, Sodium 12, Carbohydrate 11.5, Fiber 0.7, Sugar 10.1, Protein 0.2
BLUEBERRY CHUTNEY RECIPE
This delicious and easy condiment recipe for blueberry chutney, made with fresh and dried fruit, is wonderful as a sandwich spread or appetizer dip.
Provided by Linda Larsen
Categories Appetizer Condiment Ingredient
Time 1h15m
Number Of Ingredients 10
Steps:
- Enjoy!
Nutrition Facts : Calories 23 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 4 g, Fat 0 g, ServingSize 2 cups (30 servings), UnsaturatedFat 0 g
BLUEBERRY CHUTNEY
Another recipe from my mom's chutney collection. Adapted from Southern Living. Good spread on top of cheese and crackers. Also goes nicely with grilled chicken or pork.
Provided by ratherbeswimmin
Categories Berries
Time 1h5m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Add the first 7 ingredients to a large pot; bring to a boil.
- Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
- Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
- Divide mixture into air-tight containers.
- Store in refrigerator up to 1 week; freeze up to 6 months.
Nutrition Facts : Calories 317.4, Fat 0.9, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 80.3, Fiber 7, Sugar 66.6, Protein 2.1
RUSTIC BLUEBERRY AND FIG CROSTATA
An incredibly simple free-form dessert, also know as a galette, that's perfect for new or experienced bakers. The complementary tarragon gives it a little pop of unexpected flavor.
Provided by lutzflcat
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Roll pie crust out on a floured work surface to about 10 inches. Transfer to the prepared baking sheet.
- Combine blueberries, flour, sugar, tarragon, lemon zest and juice, and almond extract in a medium bowl. Mix well.
- Spoon blueberry mixture into the center of the pie crust, leaving about a 2-inch border. Place fig slices in the center in a circular pattern. Fold crust up all around the edge of the blueberries, crimping and pinching to create pleats.
- Whisk egg and water together in a small bowl. Brush edges of crust with mixture and sprinkle with turbinado sugar.
- Bake in the preheated oven until crust is crispy and golden brown, about 20 minutes. Remove from the oven and set aside to cool and set, 15 to 30 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 34.2 g, Cholesterol 31 mg, Fat 11.2 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 169.5 mg, Sugar 12.8 g
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