Eat Some Wear Some
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
Serves:
2 quarts
Ingredients
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
Preparation
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.