One-Pot Wonders

Cranberry & Fig Chutney

October 17, 2015
1 Ratings
Photo by Chrissy Tkac
  • Makes 2 quarts
Author Notes

Growing up I never liked Thanksgiving food, cranberry sauce being one of my least favorite items (coming in just behind those marshmallow-adorned sweet potatoes). That is until about 10 years ago when my mom started making this dish. A truly life changing event. —Chrissy / Eat Some, Wear Some

What You'll Need
  • 2 pounds fresh cranberries
  • 8 ounces black mission figs
  • 1 yellow onion, diced
  • 1 cup golden raisins
  • 2 cups brown sugar
  • 1 1/2 cups apple cider
  • 1 orange, juice and zest
  • 1 lemon, juice and zest
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon ground cloves
  • 2 teaspoons mustard seeds
  • 2 teaspoons ginger, grated
  • 1 bunch fresh thyme, tied together
  1. Combine all of the ingredients in a pot, bring to a boil then simmer for 20-25 minutes, stirring occasionally, until thickened slightly.
  2. Serve warm or at room temperature. Make this a few days ahead to lessen the load on Thanksgiving day.

See what other Food52ers are saying.

  • Chrissy / Eat Some, Wear Some
    Chrissy / Eat Some, Wear Some
  • Marjorie

2 Reviews

Marjorie November 24, 2015
Thanks for sharing! One question-you show ginger in the recipe picture but the ingredient list. How much ginger should there be?
Chrissy /. November 24, 2015
Oh dear! Sorry for leaving that out, It should be 2 tsp freshly grated ginger. Thank you for letting me know!