Holiday Recipe: Cranberry Fig Chutney

I get giddy when I find fresh figs at the supermarket. Why you ask. Because it means that we're entering my favorite time of the year. I just think everything looks more festive on the table when you add fresh figs. Add them to a charcuterie board, make a fig jam to serve along crackers and cheese, or just eat them fresh.

After deciding what to do with them, I ended up with this wonderful and delicious chutney that would make just the perfect Thanksgiving side in lieu of the traditional cranberry relish. And I seriously can't believe that in just a week we'll be prepping for the Thanksgiving holiday. Anyway, before the madness of the holiday season begins, make this dish and have it ready. It will keep in the refrigerator for up to one week.

Cranberry Fig Chutney

 

1 tablespoon extra-virgin olive oil 1 small red onion, chopped (about 3/4 cup) 1 garlic clove, minced 3/4 pound fresh Black Mission figs, stemmed and quartered One 12-ounce bag of fresh or frozen cranberries 6 tablespoons turbinado sugar 1/4 cup red wine vinegar 1 teaspoon finely grated orange zest 1/2 cup fresh orange juice 1/2 star anise pod, optional One 4-inch cinnamon stick Pinch of salt

 

In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes. Add all of the remaining ingredients and 1/2 cup of water and bring to a boil. Simmer over low heat, stirring, until thick and jammy, 25 minutes. Let the chutney cool, then discard the star anise and cinnamon stick.

Make it ahead and it will keep in the refrigerator for up to 1 week.

 

Recipe via Food & Wine