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.
CRANBERRY, FIG, AND PINOT NOIR CHUTNEY
Provided by Bobby Flay
Categories Sauce Wine Side Thanksgiving Cranberry Dried Fruit Fall Party Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
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 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 SAUCE WITH PINOT NOIR
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries. "Many deep red wines, or port, can overwhelm the punchy berry," said Ms. Louis. "Instead, Oregon pinot noir keeps the cranberry sauce bright and clean." The recipe here doesn't hold back; it is shot through with allspice, cloves, peppercorns, rosemary, cinnamon, vanilla and honey, in a mix that calls to mind the rusticity and abundance of the Pacific Northwest.
Provided by Jeff Gordinier
Categories dinner, lunch, condiments, sauces and gravies, side dish
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
- In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
- With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.
- Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool.
CRANBERRY-PISTACHIO CHUTNEY WITH FIGS
Provided by Julie Sahni
Categories dinner, condiments
Time 15m
Yield 3 cups
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 48 grams
CRANBERRY FIG CHUTNEY
Make and share this Cranberry Fig Chutney recipe from Food.com.
Provided by Sharon123
Categories Fruit
Time 40m
Yield 4 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 371.3, Fat 0.6, SaturatedFat 0.1, Sodium 316.7, Carbohydrate 94.8, Fiber 8.8, Sugar 78.4, Protein 2.1
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