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Cranberry & Fig Chutney

Cranberry Sauce Recipe

I have already confessed my dislike for Thanksgiving food, cranberry sauce being one of my least favorite items (coming in just behind those marshmallow-adorned sweet potatoes).  But last year my mom made this incredible cranberry and fig concoction that changed my life. Ok that might be a little dramatic. It changed my feelings towards cranberry sauce. But when you eat, sleep, breath, and obsess over food 24/7, such a sudden reversal of taste can seem life changing. I am really digging myself into a deeper nerd hole. I should probably just stop typing. But make this.

Cranberry Sauce Recipe
Cranberry Sauce Recipe
Cranberry Sauce Recipe
Cranberry Sauce Recipe

It will be hard to not eat this in the car ride down to Maryland, but if we get stranded by this poler vortex nor’easter thing, don’t worry about me, I will be good for a few days.

Cranberry & Fig Chutney

Yield: 2 quarts



  2. 2 lb fresh cranberries, rinsed

  3. 8 oz black mission figs (or other dried fig)

  4. 1 small yellow onion, diced

  5. 1 cup golden raisins

  6. 2 cups brown sugar

  7. 1½ cups apple cider

  8. 1 orange – juice and zest

  9. 1 lemon – juice

  10. 2 tsp kosher salt

  11. 1 tsp ground cinnamon

  12. 1 tsp red pepper flakes

  13. ¼ tsp cloves

  14. 2 tsp mustard seeds

  15. 2 tsp fresh ginger, grated

  16. 2-3 tsp fresh thyme


  1. Combine all ingredients in a pot, bring to a boil then simmer for 20-25 minutes, stirring occasionally, until thickened slightly.

  2. Serve warm or at room temp – you can also make this a few days ahead. To reheat, put back in a pot over low heat (add a splash of cider or other liquid if it looks dry) and cook just until warmed through.


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