If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I've never been much of a fan of straight-up cranberry sauce, in fact, the jellied kind makes me want to gag. I much prefer a condiment like this, that is more than just cranberries and a lot of sugar. This chutney gets it's sweetness not just from sugar, but from raisins, some OJ and dried black mission figs. The cider vinegar and lemon juice lend a sparkling acid note, and the ginger and red pepper flakes bring heat. I finished it with some chopped, toasted hazelnuts to add an earthy crunch, and some freshly minced thyme for a hint of herbal complexity. I love the way it turned out, I'll definitely reserve a spot for it on my Thanksgiving table. - Oui, Chef
Food52 Review: This chutney is perfect for those looking for something zippy and less sweet than a typical cranberry sauce. It combines the elements of a great chutney (mustard seeds, spices, vinegar, sugar) with other carefully selected ingredients (among them cranberries, dried figs, fresh ginger, red pepper flakes, fresh thyme and toasted hazelnuts); the result is a sophisticated, jewel-toned "cranberry sauce" with just the right ratio of sour to sweet that's just as well-suited to roast pork or beef as it is to Thanksgiving turkey. Be careful not to cook the chutney for too long -- you want it luscious and thick, not sticky. - A&M - A&M
- 12 ounces fresh cranberries
- 1/4 cup yellow onion, minced
- 1 cup light brown sugar
- 1/2 cup orange juice
- 1/2 cup cider vinegar
- 1/4 cup raisins
- 1/3 cup hazelnuts, skinless, toasted and roughly chopped
- 8 dried black mission figs, cut into eighths
- 2 tablespoons fresh ginger, finely minced
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground cloves
- 1 teaspoon fresh thyme, finely minced
- Add all the ingredients, with the exception of the chopped hazelnuts and fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occassionally, until the chutney thickens some. Remove from the heat, stir in the nuts and fresh thyme and let cool slightly before serving.
- Your Best Cranberry Sauce Contest Finalist!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side