Time: 55 min.
Complexity: easily
Servings: 6 - 8

This sweet and tangy cranberry sauce with figs is perfect for roasted meat, chicken, or turkey. Make it ahead and freeze several portions in bags to take out for your next holiday dinner and reheat in the microwave. To preserve the flavor and texture of the chutney, defrost it overnight and lightly reheat in the microwave before serving. Instead of dried figs, you can add prunes, dates, or dried apricots to the chutney—any dried fruit will add a deeper flavor.

Ingredients:

• 1 package (340 g) fresh or thawed cranberries
• 1 and 1/4 cups sugar
• 0.5 cup red wine vinegar
• 1 strip (10 cm) orange zest
• 1 cinnamon stick
• 1 tbsp finely chopped ginger
• 1 cup dried figs, cut into 4 pieces
• 0.5 cup golden raisins

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cranberry, figs, raisin, chutney sauce, ginger root, Orange zest, wine vinegar, cinnamon

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Preparation:

Step 1
• Set aside 1/2 cup of cranberries. Combine the remaining cranberries, sugar, vinegar, orange zest, cinnamon stick, ginger, 1/4 teaspoon salt, and some freshly ground black pepper in a medium saucepan. Bring to a simmer over medium heat, stirring frequently, until the sugar dissolves and the cranberries are soft, about 3 minutes.
Step 2
• Add the figs and raisins, increase the heat to bring the mixture to a boil, then simmer until the cranberries burst and the chutney thickens and coats the back of a spoon, about 10 minutes. Remove the pan from the heat and stir in the reserved 1/2 cup of cranberries.
Step 3
• Let the chutney cool to room temperature. Transfer to an airtight container or zip-lock plastic bag and label with the date. Freeze for up to 2 weeks. If not freezing, refrigerate for up to 3 days, then reheat in the microwave.
Step 4

• Defrosting Tips

  
  Defrost the chutney in the refrigerator overnight. To serve, reheat it in the microwave in 30-second intervals. If the chutney is too thick, thin it with a few drops of water.

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