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Cranberry Fig Chutney

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 Fig Chutney


2 quarts


2 lb fresh cranberries, rinsed

8 oz black mission figs (or other dried fig)

1 small yellow onion, diced

1 cup golden raisins

2 cups brown sugar

1½ cups apple cider

1 orange – juice and zest

1 lemon – juice

2 tsp kosher salt

1 tsp ground cinnamon

1 tsp red pepper flakes

¼ tsp cloves

2 tsp mustard seeds

2 tsp fresh ginger, grated

2-3 tsp fresh thyme


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

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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