Skip to main content
Epicurious
Bon Appétit

Cranberry Chutney With Orange, Figs, and Mustard

By Claire SaffitzPhotography by Alex Lau
Image may contain Food Food Presentation Plate Relish Meat Beef Cutlery Fork and Meal
Alex Lau

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

2 tablespoons olive oil
1 medium shallot, finely chopped
1 2-inch piece ginger, peeled, finely chopped
¾ teaspoon ground cinnamon
1 medium orange, unpeeled, seeds removed, chopped
6 dried Turkish figs, chopped
1¾ cups sugar
½ cup sherry vinegar or red wine vinegar
2 tablespoons whole grain mustard
1 10-ounce bag fresh or frozen cranberries
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and ½ cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12–18 minutes. Let cool slightly; season with salt and pepper.

    Step 2

    Do Ahead: Chutney can be made 1 week ahead. Let cool; cover and chill.

Nutrition Per Serving

For 8 servings (1/2 cup each): Calories (kcal) 260 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 59 Dietary Fiber (g) 2 Total Sugars (g) 50 Protein (g) 1 Sodium (mg) 95
TagsChutneyCondimentCranberryBerryFruitOrangeCitrusFigQuickEasySideDairy FreeGluten FreeVegetarianVeganSimmerThanksgivingDinnerBon Appétit
Read More
Super Seedy Power Cookies
As energizing as an energy bar, with a much simpler ingredient list.
Pear and Red Wine Sundae for Two
Extra vino? Simmer it into a spiced syrup and pour over ice cream for an elegant dessert.
Rosemary and Dried Cherry Pork Chops
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Caramelized Shallots
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
Dark Chocolate Flax Bark
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Super Seedy Kale Salad
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
Baan Mae’s Thom Khem Thaohu
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
Camélia’s Sweet Potato Gratin
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.