Cranberry Chutney with Figs

November 15, 2009.   2 Comments.   Categories Chef Viviane Banquet Farre, Christmas, Fabulous Side Dishes, Light / Healthy, Thanksgiving Dinner, Vegetarian.  

Cranberry Chutney with Figs

makes 2 cups

For the figs
4 oz dried California or Turkish figs (about 1/2 cup) – cut in 1/4” pieces
2 tablespoons Cointreau
2 tablespoons orange juice

For the chutney
1 1/4 cup apple or grape juice
1 tablespoon lemon juice
1/2 cup organic sugar
2 cinnamon sticks
1 teaspoon freshly grated ginger (use microplane grater)
1/2 teaspoon orange zest (use microplane grater)
1/8 teaspoon ground cardamom
1/8 teaspoon red, chili pepper flakes
pinch sea salt
12 oz fresh cranberries

Step 1: Place the figs, Cointreau and orange juice in a small bowl. Mix well and let stand at room temperature for 15 minutes.

Step 2: Meanwhile,
heat a large, heavy-bottomed saucepan over high heat. Add the apple
juice, lemon juice, sugar, cinnamon sticks, ginger, orange zest,
cardamom, red pepper flakes, and salt. Bring to a boil. Once boiling,
reduce heat to medium-high and add the cranberries. Stir well and fast
simmer for 6 to 7 minutes until the cranberries start to pop. With a
wooden spoon, crush the cranberries on the side of the pot until
mixture is chunky. Turn off the heat, add the fig mixture and stir.
Cover and let stand for 15 minutes. Transfer to a bowl to cool to room
temperature and serve.

Cook’s note: Refrigerate up to 3 days. Bring to room temperature before serving.