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Cranberry Fig Chutney Recipe

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From The All New Good Housekeeping Cookbook (Hearst Books), About.com Guest

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.

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