FoodBanter.com - View Single Post - REC: Cranberry-Fig Chutney

Janet

In article >,
says...
>
> I cobbled this together over 40 years ago and make it once or twice
> a year. I find it's good with either poultry, fresh pork, or ham.
> It should be served at room temperature.
>
> Cranberry-Fig Chutney
> ------------------------------
> 4 c Cranberries, coarsely
> - chopped
> 1 lg Navel orange, quartered,
> - finely chopped or ground
> 1 sm Onion, finely diced
> 1/2 c Dried currants
> 5 Dried figs, finely snipped
> - calamyrna or black mission
> 1/2 c Walnuts, coarsely broken
> - and toasted
> 2 tb Whole yellow mustard seed
> 1 One-inch knob ginger root,
> - peeled and finely shredded
> 2 tb Cider vinegar
> 3/4 c Bourbon or Scotch whiskey
> - (optional) (or substitute boiled cider)
> 1 1/2 c Light brown sugar (or reduce to 1 cup)
> 2 ts Ground cinnamon
> 1 t Freshly ground nutmeg
> 1/2 ts Ground cloves
> 1/2 ts Salt
> 1/8 ts Cayenne pepper
>
> Combine cranberries, orange, onion, currants, figs, toasted
> walnuts, mustard seed, shredded ginger, vinegar and whiskey or
> cider in 4-quart saucepan.
>
> Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne
> pepper in small bowl and mix thoroughly.
>
> Add dry ingredients to saucepan and stir to combine. Heat to a
> slow boil. Simmer 25-30 minutes, stirring frequently. Cool and
> refrigerate up to 2 weeks. Can be frozen up to 1 year.

I have to try that :-)

I have a very small fig tree, bought last year when I saw the crop
on a friend's outdoor tree. Mine hasn't produced anything yet.

Janet UK