Introduction
This recipe is adapted from a plum-chutney recipe in the October 2005 issue of Saveur.
Ingredients
| 1¼ | cups granulated sugar |
| 1¼ | cups light brown sugar (not firmly packed) |
| 1 | cup red-wine vinegar |
| 1½ | cups dried cranberries |
| 1 | small onion, diced |
| ⅓ | cup fresh ginger, diced |
| 3 | large garlic cloves, diced |
| 1 | Tbsp. salt |
| 5 | tsp. mustard seeds |
| 2 to 3 | tsp. red pepper flakes |
| 5 | or 6 pounds fresh figs, chopped into ½-inch pieces |
| 8 to 10 | eight-ounce canning jars and lids |
Steps
- Bring sugars and vinegar to a boil in a large, heavy pot over medium heat. Stir in the cranberries, onion, ginger, garlic, salt, mustard, and pepper flakes. Bring to a simmer. Stir in the figs. Reduce heat to a low simmer and cook, stirring occasionally, until chutney is dark and thick, about 4 hours.
- Sterilize the canning jars in a large pot of boiling water for 10 minutes. Fill each jar with hot chutney, wipe the rims, place lids on the jars, and screw on the ring bands. Submerge the filled jars in a pot of gently boiling water for 10 minutes. Transfer the jars to a dishtowel and place at least 1 inch apart; let cool for 24 hours.
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