Cranberries are transformed with sweet, subtly earthy dried figs and velvety, slightly spicy Pinot Noir into a chunky, jamlike chutney. Orange zest infuses the mix with its bright citrus flavor and essential oils. Ginger works well in both savory and sweet preparations, and its touch of heat bridges the wine and fruit here. You can serve this chutney instead of the standard cranberry sauce at Thanksgiving, but it is also wonderful with pork and venison dishes, spread on a sandwich, or as an accompaniment to a cheese plate.
Ingredients
Makes about 4 cups
Step 1
1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
Step 2
2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
Step 3
3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.
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Reviews (17)
Back to TopThis is a great basic recipe but.... It was super sweet, like jam, not resembling a chutney. I had already reduced the sugar to 1/2 c. I also only used 3/4 c water. So I had to redeem it with; 1TBSP red wine vinegar, 1 tsp cumin + 1/2 tsp cayenne, and let it mellow overnight in the fridge. Now it's ready to serve with a cheese plate or any other item you like
Pacific islander
PNW
10/22/2020
Excellent! I reduced the sugar and water a bit, doubled the orange zest and added a pinch of thyme, as one reviewer suggested. Great with baked ham and the leftovers. Thanks!
parkersuzannem
Durango, CO
12/25/2018
This is excellent. Easy to prepare. Would go well with many things. I was intrigued with the suggestions and uses from other reviewers. I made one addition - a small amount (maybe 2 pinches) of dried thyme leaves. Could probably have added more than that but I did not want to go too far off the original recipe.
vox69nn
MMeiedinaMedina,
2/12/2018
I've made this for Thanksgiving for several years now. It is consistently delicious.
Anonymous
Phoenix, AZ
11/23/2016
I was disappointed - with a title consisting of 3 of my favorite things I was so excited. But after letting it set and tasting it, the ginger is too heavy (and I didn't put it all in to begin with). I also miss the brightness of more citrus. And it's also too sour. I followed the recipe exactly except for cutting down the ginger.
Anonymous
San Diego, CA
11/27/2014
really good after it mellowed for a day; added 2 splashes of Grand Marnier before serving
ritamoss
St. Louis, MO
11/23/2013
Have made this recipe twice and it is excellent. I serve it on roasted brussel sprouts with some toasted hazelnuts on top to make a warm salad starter during the cold months! Super easy and looks gorgeous layed out on a cauliflower puree.
Anonymous
Montreal, QC
12/27/2011
Made this as a stuffing for a butterflied pork roast tenderloin. All at the table proclaimed it a hit. I increased all ingredients by 50% to have enough to use as a glaze. To the extra I added some orange marmalade and dijon mustard.
pricecw
Salem,OR
12/27/2011
This was a hit for TG. Followed the recipe but put in more figs. As it cooled, it set up fine so I'm not sure what other did wrong to make it to liquid. The flavor was fantastic but use a Pinot you'd drink. I can imagine if you use a cheap wine, it wouldn't taste all that great. it was the only dish with no leftovers - and I made tons. Everyone asked for the recipe.
Anonymous
San Francisco
12/4/2011
This was the star of Thanksgiving dinner - it is now my new 'go to' recipe for cranberry. Boiled it a little longer than recipe called for after seeing the comments about the extra liquid but I don't think this was necessary. Not sure what folks were doing wrong (expecting it to be thick right off the stove?) but mine was the PERFECT consistency after it set. I made it the day before and chilled in the fridge - even better the next day.
Anonymous
San Francisco
12/4/2011
The recipe is a winner, for ease and taste. I hadn't made this chutney before, but made it for Thanksgiving to rave reviews, some proclaiming it was the best cranberry condiment they ever tasted! I made a double batch, using a package each of Calimyrna and Black Mission figs. The slight chewiness of the figs and crunch of their seeds gave the sauce a more complex and interesting mouth feel, and the sweet/tart/spicy/earthy balance achieved among all the ingredients was spot-on. I usually diddle with recipes, but I was glad I didn't with this one. I think I am going to make some jars up and water process them to give as gifts this year.
sfeeks
Martha's Vineyard
11/29/2011
Just made this according to recipe. Though I boiled it at the first stage with cranberries for a bit longer. Can not wait to eat it with our dinner. Remember chutney thickens(sets up) as it cools down so it is going to be a little runny right off the stove. Mine is setting up nicely.
Anonymous
So Cal
11/24/2011
This recipe is delicious! I only used 3/4 cup water listening to the other reviews. Also, I added a few more figs. The consistency was perfect and made my kitchen smell amazing. I paired it with a brie cheese and served with crackers.
Anonymous
11/23/2011
This is very tasty. Based on the comments about the amount of liquid,I made a few changes. I used the standard bag of cranberries but, I measured them and after picking out the ones that weren't ripe, I found I only had 3 generous cups so, I cut the liquid to 3/4s of that stated in the recipe. I also reduced the water by a third (so, I used 3/4s cup of water because of the overall reduction). You can always add more while it cooks but, mine came out perfect. I also increased the cooking for the first round of cranberries by about 3-4 minutes. Also, don't skip the pepper but, do add just a little bit at a time.
Anonymous
Arlington, va
11/23/2011
这是美味的。I followed the recipe exactly and was afraid it was too runny, but it thickened when it cooled. I made it for Thanksgiving but I'll serve it with pork tenderloin and baked chicken too. I think of chutney as a bit sour. This is tangy and sweet. Excellent!
judyblc
Central Texas
11/22/2011
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