What’s a Thanksgiving feast without a deliciously tart cranberry sauce?
Here’s a modern remix of the perennial Thanksgiving favorite. Spiked with ginger, cardamom and a touch of chili pepper, this cranberry chutney is a bold and exotic take on the classic cranberry sauce. Dried figs and a dash of Cointreau add to the chutney’s lusciousness.
makes 3 cups
active time: 30 min
For the figs
- 4 oz (115 g) dried California or Turkish figs (8 medium) – cut in 1/4″ pieces
- 2 tablespoons Cointreau (Grand Marnier and Kirsch are good substitutes)
- 2 tablespoons orange juice
For the chutney
- 1 1/4 cups apple or grape juice
- 1 tablespoon lemon juice
- 1/2 cup organic sugar
- 2 cinnamon sticks
- 1 teaspoon freshly grated ginger (use microplane grater)
- 1/2 teaspoon ground cardamom
- 1/8 to 1/4 teaspoon dried chili pepper flakes to taste
- 1/8 teaspoon sea salt
- 12 oz (340 g) fresh cranberries
- Step 1: Place the figs, Cointreau and orange juice in a shallow bowl. Stir well and let stand at room temperature for 15 minutes.
- Step 2: Meanwhile, heat a medium heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, cardamom, chili pepper flakes, and salt. Bring to a boil. Once the sugar has dissolved, reduce heat to medium-high and add the cranberries. Stir well and fast-simmer for 6 to 7 minutes until the cranberries have fallen apart and the juices thickened. With a wooden spoon, crush the cranberries on the side of the pan until mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature. Discard cinnamon sticks and serve.
- Cook’s note: Refrigerate up to 3 days. Bring to room temperature before serving.