Cranberry Chutney with Rosemary and Figs

By • November 6, 2009 • 0 Comments

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Author Notes: I've been testing various cranberry sauce recipes every Thanksgiving for the past several years and this is by far the best. The figs and balsamic vinegar complement the tartness of the cranberries and the hint of rosemary adds a festive flavor for the holidays. SooK

Makes about 2 cups

  • 1 teaspoon vegetable oil
  • 1/2 cup onions, chopped
  • 1 bag (12oz.) cranberries, fresh or frozen
  • 1/2 cup brown sugar
  • 1/2 cup apple cider
  • 1/4 cup balsamic vinegar
  • 1/2 cup dried figs, coarsely chopped
  • 1 sprig fresh rosemary, 3 inch long
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Heat oil in saucepan over medium heat, add onions and cook until softened. Stir in remaining ingredients. Simmer, stirring occasionally until berries pop, about 10 minutes. Discard rosemary. Cool.
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