Cranberry Chutney With Orange, Figs, and Mustard

Name: Cranberry Chutney With Orange, Figs, and Mustard
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 1 medium shallot, finely chopped; 1 1 (2-inch) piece ginger, peeled, finely chopped; 1 3/4 teaspoon ground cinnamon; 1 1 medium orange, unpeeled, seeds removed, chopped; 1 6 dried Turkish figs, chopped; 1 1 3/4 cups sugar; 1 1/2 cup sherry vinegar or red wine vinegar; 1 2 tablespoons whole grain mustard; 1 1 (10-ounce) bag fresh or frozen cranberries; 1 Kosher salt; 1 freshly ground pepper

From the kitchen of Carly

Tart cranberries meet warm spice, dried figs, and a hit of whole grain mustard in this sophisticated chutney. Orange zest brightens the deep, jammy base while vinegar keeps it sharp. Perfect alongside roasted meats or cheese.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
11 medium shallot, finely chopped
11 (2-inch) piece ginger, peeled, finely chopped
13/4 teaspoon ground cinnamon
11 medium orange, unpeeled, seeds removed, chopped
16 dried Turkish figs, chopped
11 3/4 cups sugar
11/2 cup sherry vinegar or red wine vinegar
12 tablespoons whole grain mustard
11 (10-ounce) bag fresh or frozen cranberries
1Kosher salt
1freshly ground pepper

Instructions

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 1/2 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.
Chutney can be made 1 week ahead. Let cool; cover and chill.