Cranberry, Fig, And Pinot Noir Chutney
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Bring the wine to a simmer in a small saucepan
2
Remove from the heat, add the figs, and let soak until soft, about 30 minutes
3
Drain, reserving the wine and figs separately
4
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
5
Cook until the sugar has completely melted, a minute or two
6
Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes
7
Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer
8
Season lightly with salt and pepper
9
Discard the orange zest and scrape the chutney into a serving bowl
10
Serve at room temperature or chilled
11
The chutney can be prepared 24 hours in advance and stored covered in the refrigerator
12
Bring the wine to a simmer in a small saucepan
13
Remove from the heat, add the figs, and let soak until soft, about 30 minutes
14
Drain, reserving the wine and figs separately
15
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
16
Cook until the sugar has completely melted, a minute or two
17
Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes
18
Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer
19
Season lightly with salt and pepper
20
Discard the orange zest and scrape the chutney into a serving bowl
21
Serve at room temperature or chilled
22
The chutney can be prepared 24 hours in advance and stored covered in the refrigerator