Best Cranberry Fig And Pinot Noir Chutney Recipes

CRANBERRY, FIG, AND PINOT NOIR CHUTNEY

Cranberry, Fig, and Pinot Noir Chutney image

Provided by Bobby Flay

Categories Sauce Wine Side Thanksgiving Cranberry Dried Fruit Fall Party Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

1 1/2 cups Pinot Noir
12 dried figs, diced
3/4 cup sugar
3 strips orange zest
1 (2-inch) piece fresh ginger, peeled and finely grated
4 cups fresh or frozen cranberries
Kosher salt and freshly ground black pepper

Steps:

1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.

CRANBERRY, FIG, AND PINOT NOIR CHUTNEY RECIPE | EPICURIOUS.COM

Cranberry, Fig, and Pinot Noir Chutney Recipe | Epicurious.com image

Cranberries are transformed with sweet, subtly earthy dried figs and velvety, slightly spicy Pinot Noir into a chunky, jamlike chutney. Orange zest infuses the mix with its bright citrus flavor and essential oils. Ginger works well in both savory and sweet preparations, and its touch of heat bridges the wine and fruit here. You can serve this chutney instead of the standard cranberry sauce at Thanksgiving, but it is also wonderful with pork and venison dishes, spread on a sandwich, or as an accompaniment to a cheese plate.

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1 1/2 cups Pinot Noir
12 dried figs, diced
3/4 cup sugar
3 strips orange zest
1 (2-inch) piece fresh ginger, peeled and finely grated
4 cups fresh or frozen cranberries
Kosher salt and freshly ground black pepper

Steps:

Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.