Cranberry Chutney With Orange, Figs, and Mustard

bon appétit thanksgiving side cranberry cranberry sauce orange fig ginger mustard

Claire Saffitz

Makes about 4 cups

Source

Ingredients

2 tablespoons olive oil

1 medium shallot, finely chopped

1 (2-inch) piece ginger, peeled, finely chopped

3/4 teaspoon ground cinnamon

1 medium orange, unpeeled, seeds removed, chopped

6 dried Turkish figs, chopped

1 3/4 cups sugar

1/2 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

Method

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.