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Cranberry Chutney

Yield 8 servings (serving size: 1/4 cup)
For the best results, make this at least a day ahead to let the flavors blend. Let stand at room temperature for about an hour before serving. Partially covering the pan keeps the mustard seeds from popping out.

Ingredients

  • 2 cups fresh or frozen cranberries (about 8 ounces)
  • 3/4 cup packed brown sugar
  • 3/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped seeded serrano chile
  • 1 tablespoon julienne-cut peeled fresh ginger
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vegetable oil
  • 1 teaspoon mustard seeds
  • 3/4 cup dried Mission figs, coarsely chopped
  • 1/4 cup pistachios

Nutrition Information

  • calories 182
  • caloriesfromfat 14 %
  • fat 2.8 g
  • satfat 0.4 g
  • monofat 1.1 g
  • polyfat 1 g
  • protein 1.9 g
  • carbohydrate 40.3 g
  • fiber 4.3 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 188 mg
  • calcium 59 mg

How to Make It

  1. Combine first 9 ingredients.

  2. Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cook, partially covered, 1 minute or until seeds pop, shaking pan frequently. Add cranberry mixture; bring to a boil. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens. Stir in figs and pistachios; cook 3 minutes. Remove from heat; cool. Spoon into a bowl. Cover and chill.