Gingered Cranberry Fig Chutney

By Oui, Chef, posted 4 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 (15)Add yours

Diana 2 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 3 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.
Garret 4 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 4 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 4 months ago: YES! A bold thrill ride of flavors, sure to be a classic.
Heidi RP 4 months ago: Sounds fantastic I love cranberries!
melissav 4 months ago: Sounds like a delicious and interesting addition to the Thanksgiving table.
Maria Teresa Jorge 4 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 4 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 4 months ago: What a fantastic medley of flavors you have combined here! I especially love the figs and hazelnuts.
Oui, Chef 4 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 4 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 4 months ago: The addition of figs is a great idea!
WinnieAb 4 months ago: yum...sounds unbelievable delicious
TasteFood 4 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!