Cranberry-Fig Chutney Recipe

Cranberry-Fig Chutney Recipe

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45 juta s/d 2.5 milyar listing 2018
Cranberry-Fig Chutney Recipe Cranberry-Fig Chutney Recipe This sweet-tart condiment will stand up to any spicy food, especially Indian, but it will also perk up less highly seasoned dishes. Prep : 15 minutes plus chilling Cook : 35 minutes 1 bag (12 ounces) cranberries, picked over and rinsed 1 package (8 ounces) dried Calimyrna figs, stemmed and sliced 1 cup packed brown sugar 1 cup water 1/3 cup red wine vinegar 1 small onion, chopped 1/2 small lemon, chopped, seeds discarded 2 tablespoons minced, peeled fresh ginger 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper In nonreactive 3-quart saucepan, combine cranberries, figs, brown sugar, water, vinegar, onion, lemon, ginger, salt, and pepper; heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, 30 minutes. Cover and refrigerate until well chilled, about 4 hours or up to 2 days. Makes about 4 cups. Each 1/4 cup : About 103 calories, 1g protein, 27g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 80mg sodium. TASTY WAYS TO SERVE OUR CRANBERRY-FIG CHUTNEY Puree in a blender until smooth and use as a glaze for roast ham or chicken. Stir in a little Dijon mustard and use as a dipping sauce for shish kebabs or mini frankfurters. Swirl into softened cream cheese or goat cheese and serve with crackers or apple slices. Stir into mayonnaise for a delicious spread for ham or turkey sandwiches. Serve as an accompaniment for grilled Cheddar cheese sandwiches.
Cranberry-Fig Chutney Recipe

Cranberry-Fig Chutney Recipe

This sweet-tart condiment will stand up to any spicy food, especially Indian, but it will also perk up less highly seasoned dishes. Prep : 15 minutes plus chilling Cook : 35 minutes
  • 1 bag (12 ounces) cranberries, picked over and rinsed
  • 1 package (8 ounces) dried Calimyrna figs, stemmed and sliced
  • 1 cup packed brown sugar
  • 1 cup water
  • 1/cup red wine vinegar
  • 1 small onion, chopped
  • 1/2 small lemon, chopped, seeds discarded
  • 2 tablespoons minced, peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/teaspoon coarsely ground black pepper
  1. In nonreactive 3-quart saucepan, combine cranberries, figs, brown sugar, water, vinegar, onion, lemon, ginger, salt, and pepper; heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, 30 minutes.
  2. Cover and refrigerate until well chilled, about 4 hours or up to 2 days. Makes about 4 cups.
Each 1/cup : About 103 calories, 1g protein, 27g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 80mg sodium.

TASTY WAYS TO SERVE OUR CRANBERRY-FIG CHUTNEY

  • Puree in a blender until smooth and use as a glaze for roast ham or chicken.
  • Stir in a little Dijon mustard and use as a dipping sauce for shish kebabs or mini frankfurters.
  • Swirl into softened cream cheese or goat cheese and serve with crackers or apple slices.
  • Stir into mayonnaise for a delicious spread for ham or turkey sandwiches.
  • Serve as an accompaniment for grilled Cheddar cheese sandwiches.
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Sunday, 24 June 2018

Cranberry-Fig Chutney Recipe

Article Categories : Sauces, Salsas & Condiments

Cranberry-Fig Chutney Recipe

Cranberry-Fig Chutney Recipe

This sweet-tart condiment will stand up to any spicy food, especially Indian, but it will also perk up less highly seasoned dishes.

Prep : 15 minutes plus chilling
Cook : 35 minutes

  • 1 bag (12 ounces) cranberries, picked over and rinsed
  • 1 package (8 ounces) dried Calimyrna figs, stemmed and sliced
  • 1 cup packed brown sugar
  • 1 cup water
  • 1/cup red wine vinegar
  • 1 small onion, chopped
  • 1/2 small lemon, chopped, seeds discarded
  • 2 tablespoons minced, peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/teaspoon coarsely ground black pepper
  1. In nonreactive 3-quart saucepan, combine cranberries, figs, brown sugar, water, vinegar, onion, lemon, ginger, salt, and pepper; heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, 30 minutes.
  2. Cover and refrigerate until well chilled, about 4 hours or up to 2 days. Makes about 4 cups.

Each 1/cup : About 103 calories, 1g protein, 27g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 80mg sodium.

TASTY WAYS TO SERVE OUR CRANBERRY-FIG CHUTNEY

  • Puree in a blender until smooth and use as a glaze for roast ham or chicken.
  • Stir in a little Dijon mustard and use as a dipping sauce for shish kebabs or mini frankfurters.
  • Swirl into softened cream cheese or goat cheese and serve with crackers or apple slices.
  • Stir into mayonnaise for a delicious spread for ham or turkey sandwiches.
  • Serve as an accompaniment for grilled Cheddar cheese sandwiches.