Tired 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!