Looking to elevate your holiday gatherings or weeknight dinners? Discover the vibrant flavors of our Cranberry Chutney with Fig and Blood Orange! This delightful condiment not only bursts with the tartness of fresh cranberries but also features the sweet richness of dried figs and the zesty brightness of blood orange. In just 40 minutes, you can create a stunning addition to your table that pairs perfectly with roasted meats, enhances your cheese platter, or adds a gourmet touch to your sandwiches. Don’t miss out on this irresistible recipe that will leave your guests asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 2 cups fresh cranberries
- 1 cup dried figs, chopped
- 1 blood orange, zested and juiced
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup water
Instructions
- Begin by gathering all the ingredients: 2 cups of fresh cranberries, 1 cup of chopped dried figs, 1 blood orange (zested and juiced), 1/2 cup of sugar, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 cup of water.
- Rinse the fresh cranberries under cold water, removing any that are bruised or damaged. Set them aside in a medium-sized mixing bowl.
- Chop the dried figs into small pieces. If the figs are very dry, consider soaking them in warm water for about 10 minutes to soften them before chopping. Drain any excess water.
- Using a microplane or fine grater, zest the blood orange, being careful to only take the outer orange layer and not the bitter white pith. Then, cut the orange in half and juice it, making sure to remove any seeds.
- In a medium saucepan, combine the fresh cranberries, chopped dried figs, blood orange zest, blood orange juice, sugar, cinnamon, nutmeg, and water. Stir the mixture gently to combine all the ingredients evenly.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once boiling, reduce the heat to low and let it simmer.
- Continue to simmer the chutney for about 30 minutes, stirring occasionally. The cranberries will burst, and the mixture will thicken as it cooks. If it becomes too thick, you can add a little more water to reach your desired consistency.
- Once the chutney has thickened and the flavors have melded together, remove the saucepan from the heat. Allow it to cool for a few minutes before transferring it to a glass jar or airtight container.
- Let the chutney cool to room temperature before sealing the jar. For the best flavor, refrigerate the chutney for at least 2 hours or overnight to allow the flavors to develop further.
- Serve the cranberry chutney with fig and blood orange as a delicious condiment alongside roasted meats, as a spread on sandwiches, or paired with cheese and crackers.
Tips
- Prep Ahead: To save time, you can prepare the chutney a day in advance. The flavors deepen and improve as it sits in the fridge overnight!
- Adjust Sweetness: Feel free to adjust the sugar according to your taste. If you prefer a more tart chutney, reduce the sugar slightly.
- Texture Matters: If you like a chunkier chutney, chop the figs and cranberries coarsely. For a smoother consistency, mash the mixture slightly as it cooks.
- Experiment with Spices: While cinnamon and nutmeg are classic choices, consider adding a pinch of ginger or allspice for an extra layer of flavor.
- Serving Suggestions: This chutney is incredibly versatile! Try it on turkey sandwiches, alongside a cheese board, or even as a topping for yogurt or oatmeal for a unique breakfast twist.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 20g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
