One-Pot Wonders

Cranberry & Fig Chutney

Photo by Chrissy Tkac
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

  • Makes 2 quarts
  • 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
In This Recipe
  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.

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  • Chrissy / Eat Some, Wear Some
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