Cranberry and Fig Chutney
You know how you meal plan for the but one night you end up not in the mood to cook so you order Chinese food, but enough food for 27 people (just me?)? And then there you are with leftovers for the next 3 days?So what do you do with a fridge full of unused groceries due to laziness coupled with a chicken lo mein craving? I can’t be alone here. Well this Cranberry and Fig Chutney was born out of a situation like I’ve just described.
I’ll spare you the minutia, but after some good intentions, some lo mein and some guilt, I ended up with figs and cranberries and no clue what to do with them. I didn’t want these seasonal treasures to go to waste. So I did what any ham/brie/roasted chicken fan would do: whipped up some chutney.
I’ve never made a chutney, so I wasn’t sure where to start. I began where most culinary journeys do—Google. I looked up a basic chutney and went from there. Now, I’m not claiming to be a chutney expert, but I have to say this Cranberry and Fig Chutney is so delicious and so versatile!
I had it with brie and crackers on day 1, on a leftover ham sandwich on day 2, and I’ll be garnishing my roasted chicken with it tonight. I know the recipe might look like a lot of steps but it was truly very easy. The recipe makes a huge batch, so you can jar it and use it over a couple weeks like I am. Or you can give it away to your friends and neighbors who also may be fans of brie and or ham.
Next time you get that craving for fried rice or crab rangoon, I’m giving you permission to give in. Then go ahead and get creative with your leftover groceries. You might just wind up with condiment gold. Now if you’ll excuse me, I’m going to go figure out how to trademark the term “condiment gold.”
This versatile little condiment tastes amazing on a cracker with brie, topped on some honey-baked ham or spread over a baked chicken.
- 1 bag dried figs, roughly chopped
- 1 small red onion, sliced very thin
- 2 T balsamic vinegar
- 2 T white vinegar
- 1 1/3 c brown sugar, separated
- 1 lemon zested and juiced
- 1 t cinnamon, separated
- 2 T ginger, separated
- salt and pepper, to taste
- 2 c fresh cranberries
- 1/3 c white sugar
- 1/2 c water
- 1/2 c granny smith apple, diced small
In a Dutch oven, sauté onion in 1 T olive oil for 5 minutes until onion is translucent and slightly caramelized. Add the vinegars, 1 c brown sugar, lemon zest and lemon juice, 1/2 t cinnamon, 1 T ginger and salt and pepper. Cover and simmer for about 20 minutes until the liquid has become like a syrup.
Meanwhile, in a medium saucepan combine cranberries, 1/3 c sugar and 1/3 c brown sugar, 1/2 cinnamon, 1 T ginger and water. Boil for about 5 minutes until the cranberry skins pop. Add the apple.
Once the onion mixture has simmered until the liquid is syrup-like, add the figs and the cranberry mixture to the pot. Simmer all ingredients together on low for an additional 20 minutes, stirring occasionally.
Remove from heat and cool. Store in mason jars in a refrigerator.