Name: Cranberry Chutney
Prep time: 30 min
Total time: 30 min
Yield: 2 cups
Cuisine: Fruit, Vegetables
Ingredients: 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)

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It’s true that 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 give it a day to settle and infuse before enjoying. Fill a jar with chutney for a colorful Christmas gift.

Elena Shashkina/shutterstock

Ingredients

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)

Instructions

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.