Cranberry Chutney

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Elena Shashkina/shutterstock
The Editors
2 cups
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Make this seasonal cranberry chutney. Simmering with spices, orange, and dried fig, this delicious (and easy) chutney brightens up a Thanksgiving meal! Or, make an extra jar for a hostess or holiday gift!

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—or gifting!

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.

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The Almanac Chefs

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