Author Notes: I’ve never been much of a fan of straight-up cranberry sauce, in fact, the jellied kind makes me want to gag. I much prefer a condiment like this, that is more than just cranberries and a lot of sugar. This chutney gets its sweetness not just from sugar, but from raisins, some OJ and dried black mission figs. The cider vinegar and lemon juice lend a sparkling acid note, and the ginger and red pepper flakes bring heat. I finished it with some chopped, toasted hazelnuts to add an earthy crunch, and some freshly minced thyme for a hint of herbal complexity. I love the way it turned out, I’ll definitely reserve a spot for it on my Thanksgiving table. —Oui, Chef
Food52 Review: This chutney is perfect for those looking for something zippy and less sweet than a typical cranberry sauce. It combines the elements of a great chutney (mustard seeds, spices, vinegar, sugar) with other carefully selected ingredients (among them cranberries, dried figs, fresh ginger, red pepper flakes, fresh thyme and toasted hazelnuts); the result is a sophisticated, jewel-toned “cranberry sauce” with just the right ratio of sour to sweet that’s just as well-suited to roast pork or beef as it is to Thanksgiving turkey. Be careful not to cook the chutney for too long — you want it luscious and thick, not sticky. – A&M —The Editors
Serves: 6-8
Prep time: 10 min
Cook time: 25 min
Ingredients
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12
ounces fresh cranberries
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1/4
cup yellow onion, minced
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1
cup light brown sugar
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1/2
cup orange juice
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1/2
cup cider vinegar
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1/4
cup raisins
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1/3
cup hazelnuts, skinless, toasted and roughly chopped
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8
dried black mission figs, cut into eighths
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2
tablespoons fresh ginger, finely minced
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1
tablespoon freshly squeezed lemon juice
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1
teaspoon yellow mustard seeds
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1/2
teaspoon kosher salt
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1/2
teaspoon ground cinnamon
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1/2
teaspoon red pepper flakes
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1/8
teaspoon ground cloves
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1
teaspoon fresh thyme, finely minced
Directions
- Add all the ingredients, with the exception of the chopped hazelnuts and fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occassionally, until the chutney thickens some. Remove from the heat, stir in the nuts and fresh thyme and let cool slightly before serving.
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Photo by Rocky Luten
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To cut these in eighths, we cut them in quarters lengthwise, and then in half.
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Peeling ginger with a spoon is really the most effective way to do so (although Merrill has a hard time mastering this trick…)
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