by Oui, Chef
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12 ounces
fresh cranberries
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1/4 cup
yellow onion, minced
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1 cup
light brown sugar
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1/2 cup
orange juice
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1/2 cup
cider vinegar
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1/4 cup
raisins
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1/3 cup
hazelnuts, skinless, toasted and roughly chopped
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8
dried black mission figs, cut into eighths
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2 tablespoons
fresh ginger, finely minced
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1 tablespoon
freshly squeezed lemon juice
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1 teaspoon
yellow mustard seeds
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1/2 teaspoon
kosher salt
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
red pepper flakes
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1/8 teaspoon
ground cloves
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1 teaspoon
fresh thyme, finely minced
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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.
Ask the hotline about this step!I made this last year and again last week. Hands down the best cranberry sauce I have ever made. Last year I used regular figs and liked them better than the black mission I used this year.
Awesome! I've used both black mission and calmyrna figs and liked them both, certainly you can use whatever you prefer.
I made this last year and again last week. Hands down the best cranberry sauce I have ever made. Last year I used regular figs and liked them better than the black mission I used this year.
Loved this! Perfect balance of sweet and tart. I used toasted walnuts instead of hazelnuts. Much to my chagrin, there were no leftovers!
Glad you like it. I always make a double batch so that I can have enough left-over for a few days' worth of hot turkey sandwiches.
Oops, I was reading the comments backwards. Sorry for the mistake! Last comment was more recent than a year ago, I am silly.
I see the last comment was about a year ago, has anyone successfully canned this? I saw there was interest in preserving it- can anyone follow up? Also, if I made this to can or freeze, would it be a good option to leave out the nuts until a little before serving, or do they really need to stay together for the flavors to develop?
How long does it last in the fridge if it is just spooned into a boiled glass jar (and not "canned")...and can I freeze it? If so, how long would it last in the freezer? Thanks!
It should last 2 weeks or so in the fridge, and yes, it is freezable. In fact, I pulled some from my fridge not long ago, and it was great. The hazelnuts lose a bit of their crunch, and the thyme it's freshness, but it's still tasty. Hope you like it! - S
Mmm, love the idea of hazelnuts! I've made Laurie Colwin's lemon chutney (with cranberry variations) for years -- and her suggestion of letting chutney ripen for 6 mos is dead-on with your observations! This will definitely enhance weekend plans! Thanks!!
I made this a week ago Sunday, in preparation for T-Day. It improves significantly with time (as every good condiment does). I made three different T-Day chutneys/relishes from food-52, and this was not my favorite, right out of the pan or even four days later. But I must say, it's excellent today. If I were to make it again, I'd give it at least a week to let the flavors settle in. ;o)
AntoniaJames, I'm so glad you wrote in with this observation, because I couldn't agree with you more. I made this year's batch on the day before Thanksgiving and thought it was "good" on the big day, but not as good as I remember it from last year. I had some again last night with what was our final left-over meal, and thought....damn this is great! I wonder if it has to do with the nuts and thyme infusing their flavors over the course of the week? Whatever it is, if I make it again next year, I'll definitely make it a week before Thanksgiving.....thanks for the great tip. - S
This is fabulous! I had to make my husband stop 'tasting' it so there would be some left for tomorrow.
Thanks! You might have to make a double batch next time, one for your taster, and one for the table. - S
I have this cooling on my counter right now. It may not make it to the table on Thursday, it is SO GOOD. Wow.
This was so good it's making a return appearance on our Thanksgiving table this year - thank you for a great recipe!
I canned this recipe today with great success! Doubled, this recipe yields 8 half-pint jars. What a delicious flavor combination!
This year I canned green tomato chutney for holiday gifts, next year I think I'll follow your lead and make this one. Glad you like it! - S
A friend brought this to a "pot luck" before Christmas and it was just delicious. It ended up being next to the Brie and what a wonderful combination. The flavor is so bold ... can't wait to make it myself!
Oui Chef, I just made this chutney for our Thanksgiving table. It's delicious and absolutely beautiful, too. I packed it in an antique Mason jar to serve. And that got me thinking... I believe the ratios are correct for canning. It would make a great Christmas gift.
Hi, MrsW! I agree that this would be a lovely Christmas gift. I'm wondering what source of information your rely on for determining whether the ratios are correct for canning something like this. I have so many ideas this spring (now summer) for things I'd like to try . . . like this . . . that could be processed and stored, to enjoy in the winter time. Thank you! ;o)
In the case of this chutney, I eyeballed the recipe and can see it's about the same ratio of fruit to sugar and vinegar as other chutneys I've canned safely. Those are really the three elements that need to be considered as spices don't enter into the equation. Your local extension service will always review a recipe to determine if it safe to preserve.
Wow, that's good know, about the extension services. Thank you so much. I've done the same, in the past (looking at recipes with the same fruit, and using vinegar and sugar equivalents), but am never sure, really, if I'm right. Do you know if vinegar and lemon or lime juice are equivalent for this purpose? Thanks again. ;o)
Vinegar will have a consistent acidity (5%, generally) so is more consistent than lemon or lime juice, so I never "count" them in the ratio.
It's certainly very visually appealing. I love the idea of having a flavorful but not overly sweet chutney to accompany our Turkey Day feast. I am going to try it for sure, and am looking forward to our guests feedback. Looks awesome, Oui Chef!
I would be very curious to try this cranberry sauce. It sounds very complex and interesting. The toasted hazelnuts are nice addition.
YES! A bold thrill ride of flavors, sure to be a classic.
Sounds like a delicious and interesting addition to the Thanksgiving table.
Fabulous recipe, brilliant combination of flavours and it looks absolutely beautiful. Well done you. Can this chutney be kept? How long will it keep and do I need to refrigerate it? Thanks for answering.
Thank you, Maria. The cooked sugar and vinegar should allow you to keep this refrigerated for a couple of weeks at least. I would recommend letting it come to room temperature before serving it to allow the flavors to re-awaken. I haven't tried to preserve this chutney yet, but think I will the next time I make it. When I do, I'll let you know how it survives the canning process. I do expect that the nuts will lose their crunch after some amount of time, but aside from that, it should keep well.
What a fantastic medley of flavors you have combined here! I especially love the figs and hazelnuts.
Thanks, all. The figs do add a nice textural contrast, but for me, it is the heat and spice from the ginger, red pepper, and mustard seeds that make this dish. I do hope you try it!
Fascinating combination of ingredients! I was just thinking that figs would be good in cranberry sauce, good to see someone else has the same thought.
The addition of figs is a great idea!
This sounds like a meal in itself, with all the best flavor combinations. I will certainly try this and look forward to the fireworks!
Dan is the founder of Kitchen Options
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To cut these in eighths, we cut them in quarters lengthwise, and then in half.
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Peeling ginger with a spoon is really the most effective way to do so (although Merrill has a hard time mastering this trick...)
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I have been making the dried cherry chutney from The New Basics Cookbook every year at Thanksgiving for years. Usually I try out one new chutney as well, but nothing ever fares as well with my family. This year, I tried this cranberry-fig chutney and it was the first time just as many people liked the new chutney as much as the dried cherry. I will definitely make this again, it is really outstanding.