Cranberry Chutney With Orange, Figs, And Mustard
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 1 (2-inch) piece ginger, peeled, finely chopped
- 3/4 teaspoon ground cinnamon
- 1 medium orange, unpeeled, seeds removed, chopped
- 6 dried Turkish figs, chopped
- 1 3/4 cups sugar
- 1/2 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
- 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 1/2 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.
- Chutney can be made 1 week ahead. Let cool; cover and chill.
olive oil, shallot, ginger, ground cinnamon, orange, turkish figs, sugar, sherry vinegar, whole grain mustard, cranberries, kosher salt
Taken from www.epicurious.com/recipes/food/views/cranberry-chutney-with-orange-figs-and-mustard (may not work)