Cranberry Chutney with Fig and Blood Orange
This cranberry chutney is sweet, savory, tart, and a little spicy. It is a nice twist on traditional cranberry sauce.
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Servings: 3 cups
Calories: 157kcal
Ingredients
- 2 blood oranges
- 3 tablespoons butter
- 1 large shallot chopped
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 pound fresh cranberries
- 10 ounces dried figs
- ¾ cup brown sugar
- ¼ cup balsamic vinegar
- 1 tablespoon freshly grated ginger
Instructions
- Zest the blood oranges with a microplane zester. Set the zest aside for later.
- Peel the oranges and toss the peel. Chop the fruit of the blood oranges into small pieces or pulse in a food processor.
- Place the butter in a large saucepan and melt it over medium heat. Add the shallot, rosemary, thyme, salt, pepper, and red pepper flakes. Saute until the shallots get soft.
- Add the cranberries, figs, sugar, balsamic vinegar, ginger, and the orange zest.
- Bring the mixture to a simmer and cook for 7 to 10 minutes or until most of the berries burst.
- Let the sauce cool then store it in the fridge until time to serve.
Notes
You can make this sauce in advance. Store it for 1 week in the fridge or for 3 months in the freezer.
Nutrition
Serving: 1/4 cup | Calories: 157kcal | Carbohydrates: 36g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 112mg | Fiber: 4g | Sugar: 27g