Cranberry Fig And Pinot Noir Chutney Recipe Epicuriouscom Food

CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD

Steps:

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

CRANBERRY SAUCE WITH PINOT AND FIGS

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, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
• Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
• Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.

CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a 2-quart heavy saucepan.
• Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
• Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
• Chill chutney, covered, at least 8 hours for flavors to develop.

CRANBERRY-FIG SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, 1/2 tsp. salt, and red pepper flakes and increase heat to medium-high. Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9-12 minutes. Let cool. Taste and season with more salt if needed.
• Do Ahead
• Sauce can be made 1 week ahead. Cover and chill.

CRANBERRY SAUCE WITH PINOT NOIR

Steps:

• Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.

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 SAUCE WITH PINOT NOIR

Steps:

• Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
• In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
• With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.
• Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool.

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 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.