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.
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
- 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.
I just made this and it is delicious!! Thank you so much!