Fig and Cranberry Chutney

This Fig and Cranberry Chutney is so much better and easier to make than cranberry sauce. I love this modern twist on a Thanksgiving classic. 

Prep Time 25 minutes
Total Time 25 minutes


  • 1 tablespoon Olive Oil
  • 1 Medium Shallot
  • 3/4 teaspoon Ground Cinnamon
  • 2 tablespoons Fresh Ginger Minced
  • 1 Medium Orange
  • 6 Fresh Figs chopped
  • 1 cup Sugar
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup Water
  • 3/4 teaspoon Dry Mustard
  • 1 10 ounce Bag of Cranberries
  • Salt


  1. First remove and discard the peel and seeds from the orange. Then loosely chop the orange.
  2. Heat the olive oil in a skillet over medium heat. Add the shallot and cook for 3 minutes, until the shallot becomes translucent. Then add the cinnamon and cook for another minute.
  3. Stir in the ginger, orange, figs, sugar, vinegar, water, and dry mustard. Bring to a simmer and stir until the sugar has dissolved.
  4. Add the cranberries and increase the heat until the mixture begins to steadily boil. Stir frequently and let the mixture boil for about 15 minutes, until the cranberries have burst and the mixture is thick and syrupy.
  5. Season with salt, and then pour into a container, cover, and place in the fridge to cool.
  6. Serve chilled.