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Cranberry and Fig Chutney
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This versatile little condiment tastes amazing on a cracker with brie, topped on some honey-baked ham or spread over a baked chicken.  

Servings: 20 oz
  • 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
  1. 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. 

  2. 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. 

  3. 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. 

  4. Remove from heat and cool. Store in mason jars in a refrigerator.