Prep 10 mins
Cook 30 mins
From the All New Good Housekeeping Cookbook, this is good!
- 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
- 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.
- To can: put in cup size jars, seal and put in water bath and boil for 10 minutes.
Ninety percent of our good friends are all in the berry business, so I am always trying to find something differnt to make with the berries we receive. I made this chutney last fall when cranberries were in and split it with 2 girl friends (Sorry, my bad...I forgot to post the results!!) The three of us decided to make it as Xmas gifts and I also like the idea of something different for a hostest gift. This is somewhat a thicker chutney and it would work very well with both Thanksgiving and Christmas turkeys... but we quite like it just served over cream cheese and crackers. Very easy appy!!! Thanks Sharon for an excellent posting!!