Cranberry, Fig, and Pinot Noir Chutney
A luxurious holiday chutney combining tart cranberries, sweet dried figs, and rich Pinot Noir wine, brightened with orange zest and fresh ginger. Perfect as a condiment for roasted meats or as an elegant cheese board accompaniment.
Ingredients
- •1½ cups Pinot Noir
- •12 whole dried figs
- •¾ cup sugar
- •3 strips orange zest
- •1 piece fresh ginger
- •4 cups fresh or frozen cranberries
- •to taste Kosher salt and freshly ground black pepper
Cooking Instructions
- 1.
1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
30 min
- 2.
2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
17 min
- 3.
3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.
5 min