A throwback to when we first discovered this recipe in Cranberry week, this recipe was wildly popular around the Christmas Dinner table, but is delicious at any time of the year. Easy to make, and easy to double (or triple), this chutney combined tang from the cranberries, and crunchiness from the fig seeds. Plus, everything is better with a little Pinot Noir don’t you think? Bobby Flay knew what he was doing when he concocted this recipe! We didn’t want to mess with this recipe too much, so we just edited the quantities of ingredients to make it even tastier.
- 1 1/2 cups Pinot Noir
- 15 dried figs, diced (about half a package)
- 3/4 cup sugar
- 1 1/2 cups water
- 6 strips orange zest
- 1 (2-inch) piece fresh ginger, peeled and finely grated
- 4 cups fresh or frozen cranberries
- Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
- Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer.
- Pour the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared in advance and stored covered in the refrigerator.