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.

How to Make It

Step 1

Combine first 9 ingredients.

Step 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.

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