Cranberry-Fig Chutney with Pistachios

Cranberry-Fig Chutney with Pistachios

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


    1. 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. 
    2. Once the chutney is finished cooking, stir in the pistachios. Transfer to a serving dish and serve warm, garnished with additional pistachios.