Name: Make-Ahead Cranberry-Fig Sauce
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: about 3 cups (6 to 8 servings)
Ingredients: One 12-ounce bag fresh or thawed frozen cranberries; 1 1/4 cups sugar; 1/2 cup red wine vinegar; One 4-inch strip orange zest; 1 stick cinnamon; 1 tablespoon finely chopped fresh ginger; Kosher salt and freshly ground black pepper; 1 cup dried figs, quartered; 1/2 cup golden raisins

Directions

Set aside 1/2 cup of the cranberries. Bring the remaining cranberries, sugar, vinegar, orange zest, cinnamon stick, ginger, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat, stirring frequently, until the sugar dissolves and the cranberries soften, about 3 minutes. Add the figs and raisins, raise the heat to bring the mixture to a high simmer, then cook until the cranberries burst and the chutney is saucy and coats the back of a spoon, about 10 minutes. Remove the pan from the heat, and stir in the reserved 1/2 cup cranberries.
Let the chutney cool to room temperature. Transfer it to an airtight container or resealable plastic bag, label and date, and freeze for up to 2 weeks.
Let the chutney thaw in the refrigerator the night before you plan to serve it. To serve, heat it in a microwave-safe bowl in 30-second increments until the chill is gone. If the chutney is too thick, thin it out with a few tablespoons of water.

Cook’s Note

Instead of freezing the chutney, you can serve it warm right away or refrigerate it for up to 3 days, then microwave to take the chill off.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Make-Ahead Cranberry-Fig Sauce

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