It’s true, cranberries are bitter, and traditional recipes use lots of sugar to bring out the fruit’s great flavor. In this recipe, however, exotic spices take the place of all that sweetness, without overwhelming the rest of the meal. It’s heavenly on a sandwich of leftover sliced turkey!
This chutney’s best if you make in advance (at least the day before). Fill a jar with chutney for a colorful Christmas gift.
In a large saute pan over medium-high heat, combine fruit, juice, shallots, spices, and sugar. Bring to a gentle boil, stirring often, until sugar has dissolved and cranberries begin to pop. Remove from heat and let cool. Fold in pistachios and figs.