MAKE-AHEAD CRANBERRY-FIG CHUTNEY
Make this tangy-sweet chutney, then freeze it for your next family holiday. Let it thaw the night before the feast, and microwave it quickly before serving just to take the chill off. For an easy variation, use dried plums, dates or apricots instead of figs.
Provided by Food Network Kitchen
Categories condiment
Time 55m
Yield about 3 cups (6 to 8 servings)
Number Of Ingredients 9
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 CHUTNEY WITH ORANGE, FIGS, AND MUSTARD
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Cranberry Cranberry Sauce Orange Fig Ginger Mustard
Yield Makes about 4 cups
Number Of Ingredients 11
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 FIG CHUTNEY
Make and share this Cranberry Fig Chutney recipe from Food.com.
Provided by Sharon123
Categories Fruit
Time 40m
Yield 4 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 371.3, Fat 0.6, SaturatedFat 0.1, Sodium 316.7, Carbohydrate 94.8, Fiber 8.8, Sugar 78.4, Protein 2.1
BLUEBERRY, FIG CHUTNEY
A chunky sweet and tart condiment/spread made with blueberries, figs, and cranberries. Spiced with onions, ginger, cinnamon, cardamom, and rosemary. Chutneys are traditionally served with curried foods, but do try this on ham, chicken, roast pork, wild game or your Thanksgiving turkey. Also nice on meat and cheese platters. Mix some chutney with cream cheese for a nice spread on crackers. Mix with some oil for a quick marinade or glaze meats at the end of cooking.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 3-4 1/2 pint jars, 25 serving(s)
Number Of Ingredients 14
Steps:
- Sterilize jars, lids and rings.
- In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
- Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
- Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
- Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
- Process for 10 minutes in a hot water bath.
- Shut off flame and let sit uncovered for 5 minutes.
- Remove to a draft free spot to cool.
- Or freeze in containers for 3 months or refrigerate for 3 months.
Nutrition Facts : Calories 44.8, Fat 0.1, Sodium 12, Carbohydrate 11.5, Fiber 0.7, Sugar 10.1, Protein 0.2
CRANBERRY-FIG GOAT CHEESE CROSTINI
The blend of flavors in the crostini make an absolutely scrumptious appetizer.-Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes. Set aside to cool., Lightly brush both sides of baguette slices with oil; place on an ungreased baking sheet. Broil 3-4 in. from the heat 1-2 minutes on each side or until golden brown. Set aside., In a small bowl, combine the topping ingredients; toss to coat. In another bowl, beat goat cheese, lemon zest and pepper until blended., To serve, spread goat cheese mixture over toasts. Stir cranberry mixture; spoon over goat cheese. Drizzle with balsamic glaze and sprinkle with mint.
Nutrition Facts : Calories 109 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 135mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY, FIG, AND PINOT NOIR CHUTNEY
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
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-PISTACHIO CHUTNEY WITH FIGS
Provided by Julie Sahni
Categories dinner, condiments
Time 15m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Combine all the ingredients except the pistachios and figs in a 2 1/2-quart microwave-proof casserole dish and cover. Cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 4 minutes. Uncover and continue cooking for an additional 5 minutes, or until the chutney is boiling and the cranberries begin to burst open. Stir once during the cooking time.
- Remove from the oven. Stir in the pistachios and figs or raisins. Replace the cover and set aside to cool completely. Spoon the chutney into sterilized jars, cover and refrigerate. (For best results, let the chutney ripen for at least a day. If refrigerated and tightly covered, it will keep for several months.) Serve with grilled chicken, roast pork or turkey or on toast for breakfast.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 48 grams
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3.4/5 (20)Total Time 40 minsServings 24Calories 37 per serving
- Place the figs, cointreau, and orange juice in a shallow bowl. Stir well and let stand at room temperature for 15 minutes.
- Meanwhile, heat a medium-sized, heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, cardamom, chile pepper flakes, and salt. Bring to a boil. Once the sugar has dissolved, reduce heat to medium-high and add the cranberries.
- Stir well and fast-simmer for 6-7 minutes until the cranberries have fallen apart and the juices have thickened. With a wooden spoon, crush the cranberries on the side of the pan until the mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature. Discard cinnamon sticks and serve.
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