Punch Up the Cranberries

Humble Abode —  November 17, 2011 — Leave a comment

Bowl of CranberriesTired of the same cranberry jelly or cranberry-orange relish served at Thanksgiving? Spice up the feast with a Cranberry Fig Chutney that gets its kick from the addition of cinnamon and cayenne pepper. This delicious chutney is easy to make and a real crowd pleaser. Make this condiment a day or two ahead, allowing the flavors to meld together.

Ingredients: 2 12 ounce bags of cranberries, 3 cups of sugar, the zest from 2 oranges, 2 oranges chopped and seeded, 1/2 cup of finely chopped onion, 1/4 cup of raisins, 1/2 cup of toasted shelled pistachios, 8 dried figs chopped, 3 Tablespoons finely chopped fresh ginger, 1 teaspoon of salt, 1 teaspoon of cinnamon, 1 teaspoon cayenne pepper and 1 teaspoon dry mustard. Cook all the ingredients in a large non-aluminum saucepan over medium heat.  Stir until the sugar dissolves. Increase the heat and bring to a boil.  Cook until the cranberries pop, approximately 10 – 20 minutes.  Turn off the heat and allow the chutney to cool.  Put chutney in a bowl or spoon into clean jars leaving 1/4″ space from the top.  Cover the jars and refrigerate.

If a whole teaspoon of cayenne pepper is too much, cut the amount in half. The recipe easily doubles if serving a large gathering at Thanksgiving. This Cranberry Fig Chutney is great as a spread on a grilled turkey and Muenster or Swiss cheese sandwich with some spicy mustard. Yum!

Humble Abode


I am the Merchandise Manager for Humble Abode. I am located in Santa Rosa, California. Santa Rosa is approximately 60 miles north of San Francisco in beautiful Sonoma County, part of California's wine country. Humble Abode is an online retailer of furniture and furnishings offering a wide selection of furniture for sale to suit every taste and budget.

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