Cranberry Fig Chutney

~ Cranberry, Fig & Rosemary Chutney ~

Thanksgiving dinner is simply not complete without a cranberry sauce. While I have nothing against the traditional cranberry-sugar combination, I often find missing an extra layer or kick of flavor – so I devised this chutney. Chutneys are concoctions of sweet and savory fruit, spices and herbs, resulting in a well-rounded mouthful that pops in your mouth. This recipe is not heavily weighed down by too many spices, so the humble cranberry shines through – which, of course, is a requisite for Thanksgiving.

Cranberry Fig Chutney

This chutney is not just for the Thanksgiving table. Use it as a condiment for roasted pork, duck and chicken. It’s also delicious when served as a condiment on a cheese board, or dabbed on crostini with soft goat cheese. Makes about 2 cups.

18 dried black mission figs, quartered
1/2 cup Port wine
12 ounces cranberries, fresh or frozen
1/2 cup granulated sugar
1 tablespoon finely grated ginger (I use a microplane)
Juice and zest from 1/2 orange
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (2-inch) rosemary sprig

Place the figs in a small bowl. Pour the Port wine over the figs. Set aside for 30 minutes. When the figs are ready, place the cranberries and sugar in a heavy medium saucepan. Heat over medium heat until sugar dissolves. Add figs and Port wine, ginger, orange juice and zest, salt, pepper and rosemary sprig. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, until cranberries burst and chutney has thickened, stirring occasionally, about 20 minutes. Remove from heat and cool completely. Discard rosemary sprig. (May be made up to 2 days in advance. Cover and refrigerate. Serve at room temperature).

Here are a few more recipes for the Thanksgiving table from TasteFood:

Brussel Sprout Gratin
Sweet Potato Mash
Pumpkin Pecan Roulade
Cranberry Walnut Trifle

15 responses to “Cranberry Fig Chutney

  1. I love the variation that a savory cranberry chutney provides! Figs and cranberries are divine.together. I made a cranberry chutney last year from the Macrina cookbook that had mustard seeds in it. Yours sounds wonderful and I’m adding it to my Thanksgiving list!

  2. I just guest-posted with my cranberry chutney but will try yours next – love the figs and rosemary!

  3. Wonderfully festive, spicy and fruity!

    Cheers,

    Rosa

  4. Sounds great Lynda, love the port and the spices here.

  5. eastofedencook

    I am new to pairing figs and cranberries and am thinking this is a great way to change up the traditional holiday menu! An splendid recipe!

  6. What a great way to twist up my favorite chutney. I always have fig preserves in the fridge as I consider it a staple, so I know I would love this.

  7. Oohhh…I was thinking of trying a new cranberry sauce this year, this just might be the one.

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  9. I love the figs in here with the ginger! I might have to try a new cranberry sauce this year, and this is it for me!

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  13. I have everything for this recipe, what an ingenious combination!

  14. You know how there’s always a sad little container of cranberry sauce in the back of the fridge for a couple of weeks till someone takes pity on it and throws it out? Not this year! I made this recipe and everyone loved it. We served it with latkes the next night, and I couldn’t stop snacking on it spread on homemade bread. This will be the one I make every year from now on. Thank you!

  15. I made it using 1/2 teaspoon of cardamom, 1/2 tablespoon of ginger, and 1/2 tablespoon of cinnamon to give it some holiday flair, and by golly it was good and spicy. Great recipe, however, I am afraid to use pepper.