Make-Ahead Cranberry-Fig Sauce
- Level: Easy
- Yield: about 3 cups (6 to 8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 57
- Dietary Fiber
- 4
- Sugar
- 47
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 278
- Total: 55 min (includes cooling time)
- Active: 15 min
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.