01 December 2011

Cranberry, Fig + Pistachio Chutney

Hubby MD is still at the hospital, so I figured that now is a good time to blog about some of our turkey day recipes! Thank goodness my dad had the patience to prep all of the ingredients that went into this chutney. It sure took him a long time! Or... wait... maybe he was just enjoying his prep station that we set up for him at the table (facing the football game and cold beer in hand). That's how you cook on Thanksgiving though, right?? Can't get much better than that! This was a delicious new addition to our Thanksgiving spread. I wanted to put the recipe on here so that we can refer to it next year!

And here is what it looked liked before it hit the stove:

Cranberry, Fig and Pistachio Chutney
(Mom's recipe)
Yield: 4 Cups

2 Tbsp. Fresh Ginger, peeled and minced
2 lbs. Fresh Cranberries
2 Small Oranges, washed & diced (skin on, seeds removed)
20 Dried Figs, tough stems removed, diced
2 C. Shelled Pistachios
1 Large Yellow Onion, diced
3 C. Granulated Sugar
1/2-1 tsp. Cayenne Pepper (depending on taste)
Salt and Pepper, to taste

Put all of the ingredients (except the salt and pepper) into a large pot and stir well. Place the pot on the stove over medium-low heat. The cranberries will start to breakdown and burst. Once the bubbles begin to form, simmer the chutney uncovered for an hour. Stir every few minutes so that the sugars don't caramelize on the bottom of the pan. After an hour, taste the chutney and add salt and pepper to taste.

Note: The finished chutney will be nice and jammy. Let it cool before serving. It can be refrigerated for up to two weeks. It is delicious on post-holiday sandwiches too!

1 comment:

  1. This chutney looks great - I like the use of figs to balance out the cranberries.