Cranberry Chutney (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

For the best results, make the chutney at least 1 day ahead to let the flavors blend. Let stand at room temperature for about 1 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

Directions

1. Combine first 9 ingredients.
2. Heat oil in a medium saucepan over medium-high heat.
3. Add mustard seeds, and cook, partially covered, 1 minute or until seeds pop, shaking pan frequently.
4. Add cranberry mixture, and bring to a boil.
5. Reduce heat, and simmer 15 minutes or until cranberries pop and mixture thickens.
6. Stir in figs and pistachios; cook 3 minutes.
7. Remove from heat, and cool.
8. Spoon into a bowl.
9. Cover and chill.

Yield: 8 servings (serving size: 1/4 cup)