Ingredients for Cranberry Fig Chutney
- 12 ounces fresh cranberries
- Dried Figs
- 1/2 medium yellow onion (finely chopped)
- 1/4 cup lemon juice
- Fresh Ginger
- 1 cup packed light brown sugar
- 1/2 cup water
- Red Wine Vinegar
- 1/2 teaspoon salt
- Fresh Coarse Ground Black Pepper
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How to Make Cranberry Fig Chutney
- Combine 12 ounces fresh cranberries, 8 ounces fresh figs (quartered), 1/2 medium yellow onion (finely chopped), 1/4 cup lemon juice, 1 tablespoon grated fresh ginger, 1 cup packed light brown sugar, 1/2 cup water, 1/4 cup apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a non-reactive 3-quart saucepan.
- Bring the mixture to a boil over high heat.
- Reduce heat to low and simmer gently, stirring occasionally, for 30-35 minutes, or until the cranberries have burst and the chutney has thickened slightly.
- Remove from heat and let cool completely. Once cooled, cover and refrigerate for at least 4 hours, or up to 2 days, to allow the flavors to meld.
- **Optional Canning Instructions:** For canning, transfer the cooled chutney to sterilized pint-sized jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a reliable canning guide for specifics). Remove jars, let cool completely, and check for seals.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
313g
Fat
0g
Carbs
31g
