Make-Ahead Cranberry-Fig Chutney

Make this tangy-sweet chutney, then freeze it for your next family holiday. Let it thaw the night before the feast, and microwave it quickly[ before serving just to take the chill off. For an easy variation, use dried plums, dates or apricots instead of figs.]

Total Time:
55 min
Prep:
10 min
Inactive:
30 min
Cook:
15 min

Yield:
about 3 cups (6 to 8 servings)
Level:
Easy

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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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.


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    This recipe is featured in:

    Thanksgiving How-Tos