Best 3 Cranberry Chutney With Orange Figs And Mustard Recipes

Indulge in a symphony of flavors with our tantalizing Cranberry Chutney, a culinary masterpiece that blends the tangy sweetness of cranberries with the vibrant zest of oranges, the subtle elegance of figs, and the piquant warmth of mustard. This versatile condiment, presented in three delectable variations, transforms ordinary meals into extraordinary culinary experiences. Elevate your taste buds with the Classic Cranberry Chutney, a timeless recipe that captures the essence of this beloved condiment. Experience a burst of citrusy delight with the Orange Cranberry Chutney, where the vibrant essence of oranges harmonizes perfectly with the cranberries' tartness. Embark on a journey of sweet and savory sensations with the Fig and Mustard Cranberry Chutney, where the earthy notes of figs and the subtle kick of mustard create a symphony of flavors. Prepare to tantalize your taste buds and transform your meals into unforgettable culinary adventures with our trio of exceptional Cranberry Chutney recipes.

Here are our top 3 tried and tested recipes!

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

Ingredients

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.

CRANBERRY-PISTACHIO CHUTNEY WITH FIGS

Cranberry-Pistachio Chutney With Figs image

Provided by Julie Sahni

Categories dinner, condiments

Time 15m

Yield 3 cups

Number Of Ingredients 13

Ingredients

1 12-ounce package fresh cranberries, picked clean
1 orange, skin intact and seeds discarded, chopped into 1/4-inch cubes
2 tablespoons lemon juice
2 tablespoons finely chopped shallots
1 teaspoon dry ginger powder
1 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/3 teaspoon cayenne
1 teaspoon mustard seeds, lightly crushed
1/3 cup shelled unsalted pistachio nuts (preferably raw)
2/3 cup California black figs, stemmed and chopped into 1/2-inch pieces, or 2/3 cup dark raisins

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

CRANBERRY CHUTNEY

Cranberry Chutney image

This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in under a half hour.

Provided by Florence Fabricant

Categories condiments, sauces and gravies, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

1 cup orange juice
12 ounces fresh cranberries
1 juice orange, pitted and finely chopped (skin and all)
1 tart apple, cored and chopped
12 dried apricots, chopped
1 1/4 cups honey, approximately
1/2 teaspoon ground cardamom

Steps:

Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 46 grams

Tips:

Use fresh cranberries for the best flavor. Frozen cranberries can be used, but they will not be as tart.
If you don't have orange zest, you can use 1 tablespoon of orange juice concentrate.
If you don't have dried figs, you can use 1/2 cup of raisins or currants.
If you don't have Dijon mustard, you can use yellow mustard.
Be careful not to overcook the chutney. It should be thick and spreadable, but not too thick.
Chutney can be stored in the refrigerator for up to two weeks.

Conclusion:

Cranberry chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is perfect for Thanksgiving dinner, but it can also be enjoyed year-round. It is also a great gift for friends and family.