I’m so excited to share with all of our “Oui, Chef” readers, that for a second time, one of my Food52 recipe creations has been chosen as a weekly finalist. This time around, Amanda and Merrill have chosen my submission to their “Best Cranberry Sauce” competition, this sweet, tart and spicy “Gingered Cranberry Fig Chutney”. Please visit www.Food52.com before midnight on Tuesday, November 17th to join the site and VOTE for this dish. Doing so will help us get the recipe into the Food52 cookbook….THANKS!
Click the image below to see a video of Amanda Hesser and Merrill Stubbs preparing the two finalist’s dishes in the Food52 “Best Cranberry Sauce” competition.
Best Cranberry Sauce from Food52 on Vimeo.
I’ve never been much of a fan of straight-up cranberry sauce, in fact, the jellied kind makes me want to gag. I much prefer a condiment like this, that is more than just cranberries and a lot of sugar. This chutney gets it’s sweetness not just from sugar, but from raisins, some OJ and dried black mission figs. The cider vinegar and lemon juice lend a sparkling acid note, and the ginger and red pepper flakes bring heat. I finished it with some chopped, toasted hazelnuts to add an earthy crunch, and some freshly minced thyme for a hint of herbal complexity. The whole family loves the way it turned out, and while we’ll definitely reserve a spot for it on our Thanksgiving table, I can also see it working well with a roast pork or beef dish.
Given that prep requires just a few quick chops of an onion and chunking up some figs, almost any kid can cut, measure and toss the ingredients into a pan and whip up their own contribution to your Thanksgiving feast. Let ‘em have at it!
Cheers! – Steve
- 12 ounces fresh cranberries
- 1/4 cup yellow onion, minced
- 1 cup light brown sugar
- 1/2 cup orange juice
- 1/2 cup cider vinegar
- 1/4 cup raisins
- 1/3 cup hazelnuts, skinless, toasted and roughly chopped
- 8 dried black mission figs, cut into eighths
- 2 tablespoons fresh ginger, finely minced
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground cloves
- 1 teaspoon fresh thyme, finely minced
- Add all the ingredients, with the exception of the chopped hazelnuts and fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occasionally, until the chutney thickens some. Remove from the heat, stir in the nuts and fresh thyme and let cool slightly before serving.