Fresh cranberries and dried figs make an intriguing chutney perfect as a condiment for meats and poultry.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 bag (12 ounces) cranberries
- 1 package (8 ounces) dried Calimyrna figs, sliced
- 1 small onion, chopped
- 1/2 small lemon, chopped, seeds discarded
- 2 Tablespoons minced, peeled fresh ginger
- 1 cup packed brown sugar
- 1 cup water
- 1/3 cup red wine vinegar
- 1/2 teaspon salt
- 1/4 teaspoon coarsely ground black pepper
Preparation:
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 minutes.Cover and refrigerate until well chilled, about 4 hours or up to 2 days.
Yield: about 4 cups
Recipe Source: The All New Good Housekeeping Cookbook (Hearst Books)
Reprinted with permission.
