Gingered Cranberry Fig Chutney

By Oui, Chef, posted 10 months ago

Photo: Sarah Shatz

Amanda & Merrill's Notes:

This chutney is perfect for those looking for something zippy and less sweet than a typical cranberry sauce. It combines the elements of a great chutney (mustard seeds, spices, vinegar, sugar) with other carefully selected ingredients (among them cranberries, dried figs, fresh ginger, red pepper flakes, fresh thyme and toasted hazelnuts); the result is a sophisticated, jewel-toned "cranberry sauce" with just the right ratio of sour to sweet that's just as well-suited to roast pork or beef as it is to Thanksgiving turkey. Be careful not to cook the chutney for too long -- you want it luscious and thick, not sticky. - A&M

I've never been much of a fan of straight-up cranberry sauce, in fact, the jellied kind makes me want to gag. I much prefer a condiment like this, that is more than just cranberries and a lot of sugar. This chutney gets it's sweetness not just from sugar, but from raisins, some OJ and dried black mission figs. The cider vinegar and lemon juice lend a sparkling acid note, and the ginger and red pepper flakes bring heat. I finished it with some chopped, toasted hazelnuts to add an earthy crunch, and some freshly minced thyme for a hint of herbal complexity. I love the way it turned out, I'll definitely reserve a spot for it on my Thanksgiving table.

Serves 6-8

12 ounces fresh cranberries
1/4 cup yellow onion, minced
1 cup light brown sugar
1/2 cup orange juice
1/2 cup cider vinegar
1/4 cup raisins
1/3 cup hazelnuts, skinless, toasted and roughly chopped
8 dried black mission figs, cut into eighths
2 tablespoons fresh ginger, finely minced
1 tablespoon freshly squeezed lemon juice
1 teaspoon yellow mustard seeds
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1 teaspoon fresh thyme, finely minced

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.

Comments (19)Add yours

Diana 7 months ago: 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!
MrsWheelbarrow 9 months ago: 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.
AntoniaJames 2 months ago: 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)
MrsWheelbarrow 2 months ago: 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.
AntoniaJames 2 months ago: 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)
MrsWheelbarrow 2 months ago: 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.
Garret 9 months ago: 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!
Marla 9 months ago: I would be very curious to try this cranberry sauce. It sounds very complex and interesting. The toasted hazelnuts are nice addition.
biceinparadise 9 months ago: YES! A bold thrill ride of flavors, sure to be a classic.
Heidi RP 9 months ago: Sounds fantastic I love cranberries!
melissav 9 months ago: Sounds like a delicious and interesting addition to the Thanksgiving table.
Maria Teresa Jorge 9 months ago: 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.
Oui, Chef 9 months ago: 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.
Food Blogga 9 months ago: What a fantastic medley of flavors you have combined here! I especially love the figs and hazelnuts.
Oui, Chef 10 months ago: 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!
mariaraynal 10 months ago: 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.
KelseyTheNaptimeChef 10 months ago: The addition of figs is a great idea!
WinnieAb 10 months ago: yum...sounds unbelievable delicious
TasteFood 10 months ago: This sounds like a meal in itself, with all the best flavor combinations. I will certainly try this and look forward to the fireworks!

You can post comments here after you log in.

Editors' Pick

Cooks' Rating:

1 person likes this recipe

Gingered Cranberry Fig Chutney

Amanda & Merrill's Notes:

Serves 6-8

Comments (19)Add yours

You can post comments here after you log in.

Editors' Pick

Cooks' Rating:

Right Now in Recipes

You might also like this recipe:

From our shop:

Tags

Gingered Cranberry Fig Chutney

Amanda & Merrill's Notes:

Serves 6-8

Comments (19)Add yours

You can post comments here after you log in.

Editors' Pick

Cooks' Rating:

Right Now in Recipes

See a slideshow of this recipe:

You might also like this recipe:

From our shop:

Tags