Thanksgiving Fig And Cranberry Chutney Recipe

Name: Thanksgiving Fig And Cranberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Olive Oil; 18 ounces, weight Chopped Onions; 2 pounds Cooking Apples (peeled, Cored And Chopped); 2 cups Cider Vinegar; 14 ounces, weight Demerara Sugar; 7 ounces, weight Dried Figs, Chopped; 4-1/2 ounces, weight Dried Cranberries (whole); 1 whole Orange, Zest And Juice; 1/2 cups Port Wine; 1 piece 2-Inch Piece Fresh Ginger, Chopped; 6 cloves Garlic, Chopped; 3 Cloves; 12 whole Cardamom Pods; 2 teaspoons Coriander Seeds; 3 ounces, weight Chopped Walnuts; 4 jars Half Pound Canning Jars With Screw Lids, Sterilized

Servings: persons

2 teaspoons Olive Oil
18 ounces, weight Chopped Onions
2 pounds Cooking Apples (peeled, Cored And Chopped)
2 cups Cider Vinegar
14 ounces, weight Demerara Sugar
7 ounces, weight Dried Figs, Chopped
4-1/2 ounces, weight Dried Cranberries (whole)
1 whole Orange, Zest And Juice
1/2 cups Port Wine
1 piece 2-Inch Piece Fresh Ginger, Chopped
6 cloves Garlic, Chopped
3 Cloves
12 whole Cardamom Pods
2 teaspoons Coriander Seeds
3 ounces, weight Chopped Walnuts
4 jars Half Pound Canning Jars With Screw Lids, Sterilized

1
1. Heat your oil in a pan, you really only need the tiniest amount. Once it's hot, sweat the onion off well before throwing in the apple. Add the vinegar and sugar and as soon as you've given it a good stir and helped the sugar to dissolve you can really get going.
2
2. Tip the rest of the fruits (figs and cranberries) into the pot, following these up with the juice and zest from the orange and then the port, pouring generously and perhaps treating yourself to a nip or two to help you through the cooking process!.
3
3. Using some clean string and muslin, tie up the ginger, garlic, cloves, cardamom pods and coriander seeds into a clean square of muslin. Pop the pouch into your pan and give it a good prod to ensure it is well submerged and then let everything simmer away nicely for about an hour. Stir regularly to prevent it catching on the bottom of your pan.
4
4. Throw in the walnuts and give it a final half hour to cook down. Once you can make a path across the bottom of your chutney and see the bottom of the pan you know it's finished.
5
5. Divide the warm mixture straight up into sterilised jars, seal with vinegar proof lids and cool.

774

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons Olive Oil, 18 ounces, weight Chopped Onions, 2 pounds Cooking Apples (peeled, Cored And Chopped), 2 cups Cider Vinegar, and more.

Yes, Thanksgiving Fig And Cranberry Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thanksgiving Fig And Cranberry Chutney

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