Make-Ahead Cranberry-Fig Chutney

1. 1

   Set aside 1/2 cup of the cranberries.

2. 2

   Bring the remaining cranberries, sugar, vinegar, orange zest, cinnamon stick, ginger, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat, stirring frequently, until the sugar dissolves and the cranberries soften, about 3 minutes.

3. 3

   Add the figs and raisins, raise the heat to bring the mixture to a high simmer, then cook until the cranberries burst and the chutney is saucy and coats the back of a spoon, about 10 minutes.

4. 4

   Remove the pan from the heat, and stir in the reserved 1/2 cup cranberries.

5. 5

   Let the chutney cool to room temperature.

6. 6

   Transfer it to an airtight container or resealable plastic bag, label and date, and freeze for up to 2 weeks.

7. 7

   Let the chutney thaw in the refrigerator the night before you plan to serve it.

8. 8

   To serve, heat it in a microwave-safe bowl in 30-second increments until the chill is gone.

9. 9

   If the chutney is too thick, thin it out with a few tablespoons of water.

* Per serving · 4 servings · Values may vary.

No additional tips available.