Best Cranberry Fig Chutney Recipes

MAKE-AHEAD CRANBERRY-FIG CHUTNEY

Steps:

• Set aside 1/2 cup of the cranberries. Bring the remaining cranberries, sugar, vinegar, orange zest, cinnamon stick, ginger, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat, stirring frequently, until the sugar dissolves and the cranberries soften, about 3 minutes. Add the figs and raisins, raise the heat to bring the mixture to a high simmer, then cook until the cranberries burst and the chutney is saucy and coats the back of a spoon, about 10 minutes. Remove the pan from the heat, and stir in the reserved 1/2 cup cranberries.
• Let the chutney cool to room temperature. Transfer it to an airtight container or resealable plastic bag, label and date, and freeze for up to 2 weeks.
• Let the chutney thaw in the refrigerator the night before you plan to serve it. To serve, heat it in a microwave-safe bowl in 30-second increments until the chill is gone. If the chutney is too thick, thin it out with a few tablespoons of water.

CRANBERRY, FIG, AND PINOT NOIR CHUTNEY

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.

PORK LOIN SKEWERS IN RED WINE SAUCE WITH FIG AND CRANBERRY CHUTNEY

Steps:

• For the pork: Bring a large saucepan of water to a simmer and cook the pork belly for 20 minutes. Remove from the water and let cool.
• Combine the salt, sugar, peppercorns, crushed red pepper, bay leaves, garlic and 4 cups water in a large saucepan. Bring the mixture to a simmer, then let cool. Place the pork loin in the brine mixture and let sit in the fridge until ready to cook, at least 1 hour and up to 1 day. Remove the pork from the brine, discard the brine and bring to room temperature before cooking.
• Heat a grill or grill pan over medium heat. Skewer the pork loin, pork belly, onions and peppers and sprinkle with salt and pepper. Grill the skewers until the pork is cooked through.
• For the red wine sauce: Melt the butter in a large saucepan over medium-high heat. Add the onion, carrots, celery and garlic and saute until softened. Season with salt and pepper. Add the wine, beef broth, cranberries, sugar and rosemary. Stir to dissolve the sugar. Simmer, stirring occasionally, until the sauce is reduced by half. Strain the sauce and keep it warm.
• For the chutney: Combine the cranberries, figs, wine, raisins, honey, ginger, cinnamon, cloves and 1/2 cup water in a large saucepan. Bring the mixture to a simmer and cook until the raisins, figs, and cranberries are plumped and the mixture is thickened. Remove from the heat and stir in the green onion, lemon juice, parsley, thyme, and a drizzle of olive oil.
• Serve the pork topped with the red wine sauce and chutney.

CRANBERRY FIG CHUTNEY

Steps:

• In nonreactive 3-quart saucepan, combine cranberries, figs, onion, lemon, ginger, brown sugar, water, vinegar, salt, and pepper; heat to boiling over high heat.
• Reduce heat and simmer, stirring occasionally, 30-35 minutes.
• Cover and refrigerate until well chilled, about 4 hours or up to 2 days.
• Note:.
• To can: put in cup size jars, seal and put in water bath and boil for 10 minutes.

GINGERED CRANBERRY FIG CHUTNEY

Steps:

• 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.

CRANBERRY FIG CHUTNEY

Steps:

• 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.

CRANBERRY-FIG CHUTNEY

Steps:

• In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes. Add all of the remaining ingredients and 1/2 cup of water and bring to a boil. Simmer over low heat, stirring, until thick and jammy, 25 minutes. Let the chutney cool, then discard the star anise and cinnamon stick. Make Ahead The chutney can be refrigerated for up to 1 week.

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

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.