If you're a cranberry sauce doubter, this chutney might just make you a convert. With plenty of spice and texture to keep things interesting and enough salt to cut the sugar, this is anything but your obligatory cranberry side dish.
- 1 12-oz package fresh cranberries
- 1 orange, skin left intact, seeds discarded, chopped into ¼-inch cubes
- 2 tbsp lemon juice
- 2 tbsp finely chopped onion
- 1 cup sugar
- ½ cup H&H Rainwater 3-Year Madeira
- ¾ tsp salt
- 1 tsp ginger
- 1 tsp ground cumin
- ½ tsp cinnamon
- ⅓ tsp cayenne
- 1 tsp mustard
- ⅓ cup shelled unsalted pistachio nuts, roughly chopped, plus extra for garnishing
- ⅔ cup dried figs, stemmed and quartered
- Combine all the ingredients except for the pistachios in a saucepan and bring to a boil. Reduce heat to a high simmer and cook, stirring occasionally, until the orange peels are just soft, 15-20 minutes. If the chutney looks too dry, add a little extra Madeira.
- Once the chutney is finished cooking, stir in the pistachios. Transfer to a serving dish and serve warm, garnished with additional pistachios.