Skip to main content
Bon Appétit

Cranberry Chutney With Orange, Figs, and Mustard

5.0

(10)

Image may contain Relish and Food
Alex Lau

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

2

tablespoons olive oil

1

medium shallot, finely chopped

1

2-inch piece ginger, peeled, finely chopped

¾

teaspoon ground cinnamon

1

medium orange, unpeeled, seeds removed, chopped

6

dried Turkish figs, chopped

1¾

cups sugar

½

cup sherry vinegar or red wine vinegar

2

tablespoons whole grain mustard

1

10-ounce bag fresh or frozen cranberries

Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and ½ cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12–18 minutes. Let cool slightly; season with salt and pepper.

    Step 2

    Do Ahead: Chutney can be made 1 week ahead. Let cool; cover and chill.

Nutrition Per Serving

For 8 servings (1/2 cup each): Calories (kcal) 260 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 59 Dietary Fiber (g) 2 Total Sugars (g) 50 Protein (g) 1 Sodium (mg) 95
Explore Bon AppétitChutneyCondimentCranberryBerryFruitOrangeCitrusFigQuickEasySideDairy-FreeGluten-FreeVegetarianVeganSimmerThanksgivingDinner
Sign In or Subscribe
to leave a Rating or Review

How would you rate Cranberry Chutney With Orange, Figs, and Mustard?

Leave a Review

Reviews (10)

Back to Top

  • best part of the dinner! I almost didn't make this but am glad I did. I substituted dried prunes for dried figs and threw in four peeled clementines instead of an orange.

    • brushjl

    • solon, oh

    • 11/27/2020

  • Yum! I’ve been making different cranberry chutnies for Thanksgiving for several years. This is my favorite! The mustard and figs are amazing. I have a new holiday tradition. Thanks!

    • Katie

    • Hudson Valley, NY

    • 11/25/2020

  • Definitely a keeper!!! [Yes, you do put all the orange in there--including the peel.] Perfect for Thanksgiving because it keeps for several days, so make ahead. Super easy and the perfect hit of brightness and acid. It was a huge hit.

    • Anonymous

    • Washington, DC

    • 11/26/2019

  • Just to be clear, the orange peel is included in this dish - is that correct. Recipe says unpeeled orange. This would seem to impart a bitter taste.

    • robert8

    • California

    • 11/22/2018