Cranberry Fig Chutney Recipes

MAKE-AHEAD CRANBERRY-FIG CHUTNEY

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.

CRANBERRY FIG CHUTNEY

Steps:

• In nonreactive 3-quart saucepan, combine cranberries, figs, onion, lemon, ginger, brown sugar, water, vinegar, salt, and pepper; heat to boiling over high heat.
• Reduce heat and simmer, stirring occasionally, 30-35 minutes.
• Cover and refrigerate until well chilled, about 4 hours or up to 2 days.
• Note:.
• To can: put in cup size jars, seal and put in water bath and boil for 10 minutes.

CRANBERRY SAUCE WITH PINOT AND FIGS

Steps:

• Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
• Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
• Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.

CRANBERRY, FIG, AND PINOT NOIR CHUTNEY

Steps:

• 1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
• 2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
• 3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.

CRANBERRY-FIG GOAT CHEESE CROSTINI

Steps:

• In a small saucepan, combine vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes. Set aside to cool., Lightly brush both sides of baguette slices with oil; place on an ungreased baking sheet. Broil 3-4 in. from the heat 1-2 minutes on each side or until golden brown. Set aside., In a small bowl, combine the topping ingredients; toss to coat. In another bowl, beat goat cheese, lemon zest and pepper until blended., To serve, spread goat cheese mixture over toasts. Stir cranberry mixture; spoon over goat cheese. Drizzle with balsamic glaze and sprinkle with mint.

CRANBERRY-PISTACHIO CHUTNEY WITH FIGS

Steps:

• Combine all the ingredients except the pistachios and figs in a 2 1/2-quart microwave-proof casserole dish and cover. Cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 4 minutes. Uncover and continue cooking for an additional 5 minutes, or until the chutney is boiling and the cranberries begin to burst open. Stir once during the cooking time.
• Remove from the oven. Stir in the pistachios and figs or raisins. Replace the cover and set aside to cool completely. Spoon the chutney into sterilized jars, cover and refrigerate. (For best results, let the chutney ripen for at least a day. If refrigerated and tightly covered, it will keep for several months.) Serve with grilled chicken, roast pork or turkey or on toast for breakfast.

CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD

Steps:

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