Cranberry Fig And Pinot Noir Chutney Recipe Epicuriouscom

Steps:

• Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12-18 minutes. Let cool slightly; season with salt and pepper.
• Do Ahead
• Chutney can be made 1 week ahead. Let cool; cover and chill.

Steps:

• Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
• In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
• With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.
• Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool.

Steps:

• 1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
• 2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
• 3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.

Steps:

• Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
• Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
• Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.

Steps:

• Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.