Cranberry Chutney

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1 bag (12 ounces) cranberries
1 orange, rind and membrane removed, cut into 1/2-inch pieces
2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/3 teaspoon cayenne pepper
1 teaspoon mustard seeds, lightly crushed
1 cup sugar
1/2 cup pistachio nuts
1/2 cup finely chopped dried figs (or raisins)


In a large pan over medium-high heat, combine cranberries, orange, lemon 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.


2 cups

Preparation Time

30 Minutes

Total Time

30 Minutes

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