Cranberry Sauce with Figs and Pistachios

Servings: Serves 12 6 cups or 24 oz of whole cranberries 3 cups sugar 2 medium oranges, unpeeled, chopped, and seeded ½ cup fine chopped onion ¼ cup raisins ¼ cup toasted shelled pistachios 8 dried figs, chopped 3 tablespoons fine chopped fresh ginger 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cayenne pepper 1 teaspoon dried mustard

Cook all ingredients in a large, uncovered, non-reactive pot over medium heat until all the sugar has dissolved.

Cover the pot and cook on high for additional 3 minutes.

Let cool. Serve at room temperature.

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This is my starter recipe for making cranberry chutney at home. It can be dressed up or re-worked as needed.