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Feast: Cranberry Fig Chutney · GF (2 cups)

This works so unbelievably well on turkey sandwiches, you’ll make it year round, seasonality be damned. In the American spirit of Thanksgiving, I’m including volume measurements too. Because I like you.

1 Tbsp safflower or other neutral-flavored oil
⅓ cup minced onion
12 ounces (1 bag) cranberries; rinsed and picked over
6 fresh brown Turkish figs, chopped
7 ounces (about ¾ cup) maple syrup
4 tangerines, juiced (about ¾ cup)
1 nubbin fresh ginger, about ½ ounces, chopped
¼ tsp salt
⅛ tsp ground cloves
½ tsp ground cinnamon

Saute the onion in the oil over medium heat for about three or four minutes, until the onion softens and begins to color, ever so slightly. Add in the rest of the ingredients and bring to a simmer. Simmer, stirring occasionally, for about 12 minutes.

If you like very smooth cranberry sauce, puree the mixture before refrigerating until needed. Otherwise, store as-is. You’re done!

cranberry chutney

To see the rest of our meal, read Thanksgiving Heritage, which we’ve loaded with pictures, links and recipes.


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