Gingered Cranberry Fig Chutney Food

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CRANBERRY-GINGER CHUTNEY



Cranberry-Ginger Chutney image

Provided by Food Network

Categories     condiment

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup fresh cranberries
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon peeled and grated fresh ginger
1/2 teaspoon lemon zest
1/2 teaspoon salt

Steps:

  • In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.

FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE



Fresh Fig and Ginger Chutney from the Auberge image

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.

Provided by French Tart

Categories     Chutneys

Time 1h20m

Yield 5 350g Jars

Number Of Ingredients 12

850 g fresh figs, chopped
400 g dried figs, chopped
3 large red onions, finely chopped
3 medium bramley apples
40 g fresh gingerroot, cut into fine matchsticks
2 teaspoons ground allspice
1 pinch dried chili pepper flakes
2 teaspoons finely grated lemon zest
700 g demerara sugar
2 teaspoons salt
800 ml red wine vinegar
2 teaspoons fresh ground black pepper

Steps:

  • Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
  • Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
  • Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.

GINGERED CRANBERRY FIG CHUTNEY



GINGERED CRANBERRY FIG CHUTNEY image

Categories     Condiment/Spread     Thanksgiving

Yield 6-8 people

Number Of Ingredients 17

12 ounces fresh cranberries
1/4 cup yellow onion, minced
1 cup light brown sugar
1/2 cup orange juice
1/2 cup cider vinegar
1/4 cup raisins
1/3 cup hazelnuts, skinless, toasted and roughly chopped
8 dried black mission figs, cut into eighths
2 tablespoons fresh ginger, finely minced
1 tablespoon freshly squeezed lemon juice
1 teaspoon yellow mustard seeds
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1 teaspoon fresh thyme, finely minced
.

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



Cranberry Fig Chutney image

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

1 (12 ounce) bag cranberries
1 (8 ounce) package dried figs, sliced (Calimyrna is good)
1 small onion, chopped
1/2 small lemon, chopped,seeds discarded
2 tablespoons fresh ginger, minced,peeled
1 cup packed brown sugar
1 cup water
1/3 cup red wine vinegar or 1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

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

GINGERED FIG AND MANGO CHUTNEY WITH A BITE



Gingered Fig and Mango Chutney With a Bite image

A chunky, vibrant, tangy, sweet chutney with a bite, to keep as an accompaniment or present as a gift. Serve with roast meats, sausages, fried polenta squares, as a condiment by mixing the chutney with mayonnaise to kick up your sandwiches, Serve it alongside any curry dish, as a spread on cream cheese, spread on brie wrap with puff pastry and bake. Puree it then use as a glaze chicken, shrimp or salmon, accompaniment to a cheese board and cold cuts of cured meats

Provided by Rita1652

Categories     Chutneys

Time 1h50m

Yield 8 1/2 cups

Number Of Ingredients 18

2 teaspoons whole allspice
1 teaspoon whole black peppercorn
1 teaspoon black cardamom seed
4 cups apple cider vinegar
1 cup white balsamic vinegar
2 lbs fresh figs (firm between green and ripe, stems removed and chopped in 8ths)
1 sweet onion, finely chopped (Walla Walla or equivalent)
1 red bell pepper, diced
4 chili, diced
1 firm green mango, seeded and cubed
1 apple, cored removed and diced
1 cup raisins
1 lb light brown sugar
2 1/2 ounces crystallized ginger, chopped finely
3 tablespoons orange zest
2 cinnamon sticks
1 teaspoon dark n yellow mustard seeds
2 teaspoons salt

Steps:

  • Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning.
  • Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
  • Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.
  • Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
  • Label and store in a cool dark place for 3 weeks at least for flavors to develop.
  • Makes 8-9 1/2 pint jars.

Nutrition Facts : Calories 417.3, Fat 1, SaturatedFat 0.2, Sodium 573.5, Carbohydrate 101.9, Fiber 6.8, Sugar 88.5, Protein 2.6

CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD



Cranberry Chutney With Orange, Figs, and Mustard image

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

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

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.

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