Cranberry & Fig Chutney
5.01 Rating
Chrissy / Eat Some, Wear Some
Photo by Chrissy Tkac
- Serves
- 2 quarts
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.
Ingredients
- 2 pound fresh cranberries
- 8 ounce black mission figs
- 1 yellow onion, diced
- 1 cup golden raisins
- 2 cup brown sugar
- 1 1/2 cup apple cider
- 1 orange, juice and zest
- 1 lemon, juice and zest
- 2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon red pepper flakes
- 1/4 teaspoon ground cloves
- 2 teaspoon mustard seeds
- 2 teaspoon ginger, grated
- 1 bunch fresh thyme, tied together
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Directions
- Step 1
Combine all of the ingredients in a pot, bring to a boil then simmer for 20-25 minutes, stirring occasionally, until thickened slightly.
- Step 2
Serve warm or at room temperature. Make this a few days ahead to lessen the load on Thanksgiving day.