Best 6 Make Ahead Cranberry Fig Chutney Recipes
Make-Ahead Cranberry Fig Chutney: A Sweet-and-Savory Condiment for All Seasons
Welcome to the delightful world of cranberry fig chutney, a culinary symphony where sweet and savory dance harmoniously. This versatile condiment, with its vibrant red hue and enticing aroma, is a true celebration of flavors. As the holidays approach, this chutney emerges as the perfect accompaniment to your festive gatherings, adding a touch of elegance and warmth to your table.
Dive into our collection of make-ahead cranberry fig chutney recipes, each offering a unique twist on this classic. From the traditional blend of cranberries, figs, and spices to innovative variations that incorporate citrus zest, ginger, or even a touch of heat, these recipes cater to every palate.
Whether you're a seasoned chutney maker or a culinary novice, our step-by-step instructions and helpful tips will guide you through the process, ensuring success in your chutney-making adventure.
**Recipes Included:**
- Cranberry Fig Chutney: A timeless classic that captures the essence of this beloved condiment.
- Fig Orange Chutney: A delightful twist on the traditional recipe, introducing the vibrant flavors of orange.
- Spiced Cranberry Chutney: Experience a symphony of spices, where cinnamon, cardamom, and cloves dance together in perfect harmony.
- Ginger Fig Chutney: A touch of ginger adds a delightful warmth to this chutney, creating a captivating flavor profile.
- Cranberry Pear Chutney: Discover the sweet and tangy union of cranberries and pears, complemented by a hint of cinnamon.
Join us on this culinary journey as we explore the diverse world of cranberry fig chutney. Let your taste buds embark on an unforgettable adventure, and create memories that will last a lifetime.
CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD
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
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.
MAKE-AHEAD CRANBERRY SAUCE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.
CRANBERRY CHUTNEY I
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 20
Number Of Ingredients 10
Steps:
- In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
- Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g
CRANBERRY, FIG, AND PINOT NOIR CHUTNEY
Provided by Bobby Flay
Categories Sauce Wine Side Thanksgiving Cranberry Dried Fruit Fall Party Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- 1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
- 2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
- 3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.
CRANBERRY FIG CHUTNEY
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
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
CRANBERRY CHUTNEY
Provided by Ruth Cousineau
Categories Condiment/Spread Sauce Berry Fruit Side Thanksgiving Vegetarian Quick & Easy Vinegar Cranberry Raisin Fall Winter Vegan Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a 2-quart heavy saucepan.
- Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
- Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
- Chill chutney, covered, at least 8 hours for flavors to develop.
Tips:
- Choose the right cranberries: Fresh or frozen cranberries can be used in this recipe. If using frozen cranberries, thaw them before cooking.
- Use a variety of figs: Fresh, dried, or canned figs can all be used in this chutney. If using fresh figs, peel and chop them before cooking.
- Add some heat: If you like your chutney with a little bit of spice, add a pinch of cayenne pepper or red pepper flakes.
- Make it ahead of time: This chutney can be made up to 2 weeks in advance and stored in the refrigerator. It will also keep for up to 6 months in the freezer.
- Serve with your favorite dishes: This chutney can be served with a variety of dishes, including chicken, fish, pork, and vegetables. It can also be used as a condiment on sandwiches or wraps.
Conclusion:
The Cranberry Fig Chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be prepared ahead of time, making it a great option for busy cooks. With its unique combination of sweet, tart, and spicy flavors, the Cranberry Fig Chutney is sure to be a hit at your next gathering.
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