Cranberry-fig chutney

Yield: 1 Recipe

Measure Ingredient
4 cups Cranberries, coarsely chopped (12 oz. pkg.)
1 One-inch knob ginger root, peeled and finely
Shredded
1 large Navel orange, quartered, finely chopped
1 small Onion, finely diced
½ cup Dried currants
5 Dried figs, finely snipped calamyrna or black mission
½ cup Walnuts, toasted and coarsely chopped
2 tablespoons Mustard seed
2 tablespoons Cider vinegar
¾ cup Bourbon or Scotch whiskey (optional)
1½ cup Light brown sugar
2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
½ teaspoon Ground cloves
½ teaspoon Salt
⅛ teaspoon Cayenne pepper

Combine cranberries, orange, onion, currants, figs, walnuts, mustard seed, shredded ginger, vinegar and whiskey in 4-quart saucepan.

Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper in small bowl and mix thoroughly.

Add dry ingredients to saucepan and stir to combine. Heat to boiling.

Simmer 25-30 minutes, stirring frequently. Cool and refrigerate up to 2 weeks. Can be frozen up to 1 year.

NOTE: Use a total of 2 large navel oranges, chopped, if not using whiskey.

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