Unbelievably it’s Thanksgiving next week, and like many of you, we’re planning our Thanksgiving meal with care. And believe it or not, I’m as much looking forward to leftovers as much as the big food event; thinking about things like Bib’s Turkey Bone Gumbo, Ed’s Kitchen Sink Turkey Hash, and perhaps these Creamy Green Chicken Enchiladas.
Another thing I’ve got a hankering for this year is a great chutney to accompany the main meal and slather on sandwiches over the next few days – this Orange, Fig, and Cranberry Chutney is one that we lifted borrowed from Chef Libby a year or two ago.
There are host of similar recipes floating around; we agree with Libby that this one really shines with some spice (the red chile flakes) and a toasted pecan (or walnut) stirred in before serving.
1-2 tbsp EVOO or avocado oil
1 large shallot, chopped fine
2.5-inch piece of ginger, peeled and chopped fine
3/4 tsp good ground cinnamon (maybe more)
1 medium orange, peel intact, seeds removed, chopped medium
6-7 dried figs, chopped medium
1 and 3/4 cups sugar
1/2 cup red wine vinegar (or sherry vinegar)
2-3 tbsp good whole grain mustard (start with two)
1/2 cup water
10-ounce bag fresh cranberries (frozen work too)
Kosher salt to taste
Fresh ground pepper to tasteOptional: Chile flakes to taste, chopped toasted walnuts or pecans
Heat the oil in a large pan, then sauté the shallot and garlic until the shallot becomes translucent (3-5 minutes); now stir in the cinnamon and stir for another minute or two until fragrant.
Now stir in the prepped orange, figs, sugar, vinegar, mustard, chile flakes if using, and water; keep it moving until the sugar dissolves. Add the cranberries, bump the heat to medium-high, and bring to a boil; keep it at an aggressive simmer until the cranberries pop and the liquid reduces to a thin syrup consistency (about 18-20 minutes for us).
Let it cool for 10 minutes, season with the salt and pepper to taste, and stir in the toasted nuts if you’re so inclined.
Enjoy.
