CRANBERRY FIG CHUTNEY
Make and share this Cranberry Fig Chutney recipe from Food.com.
Provided by Sharon123
Categories Fruit
Time 40m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In nonreactive 3-quart saucepan, combine cranberries, figs, onion, lemon, ginger, brown sugar, water, vinegar, salt, and pepper; heat to boiling over high heat.
- Reduce heat and simmer, stirring occasionally, 30-35 minutes.
- Cover and refrigerate until well chilled, about 4 hours or up to 2 days.
- Note:.
- To can: put in cup size jars, seal and put in water bath and boil for 10 minutes.
Nutrition Facts : Calories 371.3, Fat 0.6, SaturatedFat 0.1, Sodium 316.7, Carbohydrate 94.8, Fiber 8.8, Sugar 78.4, Protein 2.1
CRANBERRY, FIG, AND PINOT NOIR CHUTNEY
Provided by Bobby Flay
Categories Sauce Wine Side Thanksgiving Cranberry Dried Fruit Fall Party Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- 1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
- 2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
- 3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.
CRANBERRY-PISTACHIO CHUTNEY WITH FIGS
Provided by Julie Sahni
Categories dinner, condiments
Time 15m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Combine all the ingredients except the pistachios and figs in a 2 1/2-quart microwave-proof casserole dish and cover. Cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 4 minutes. Uncover and continue cooking for an additional 5 minutes, or until the chutney is boiling and the cranberries begin to burst open. Stir once during the cooking time.
- Remove from the oven. Stir in the pistachios and figs or raisins. Replace the cover and set aside to cool completely. Spoon the chutney into sterilized jars, cover and refrigerate. (For best results, let the chutney ripen for at least a day. If refrigerated and tightly covered, it will keep for several months.) Serve with grilled chicken, roast pork or turkey or on toast for breakfast.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 48 grams
CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Cranberry Cranberry Sauce Orange Fig Ginger Mustard
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12-18 minutes. Let cool slightly; season with salt and pepper.
- Do Ahead
- Chutney can be made 1 week ahead. Let cool; cover and chill.
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Reviews 12Total Time 25 minsEstimated Reading Time 4 mins
- Heat the olive oil in a skillet over medium heat. Add the shallot and cook for 3 minutes, until the shallot becomes translucent. Then add the cinnamon and cook for another minute.
- Stir in the ginger, orange, figs, sugar, vinegar, water, and dry mustard. Bring to a simmer and stir until the sugar has dissolved.
- Add the cranberries and increase the heat until the mixture begins to steadily boil. Stir frequently and let the mixture boil for about 15 minutes, until the cranberries have burst and the mixture is thick and syrupy.
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