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Mar 18, 2018
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In This Issue: Make This – Cranberry-Fig Chutney

November 3rd 11:11am, 2013



This Thanksgiving, instead of making straight cranberry sauce or (gah!) prying a jellied version out of a tin can while trying to keep the jiggly log intact, up your game with cranberry-fig chutney. To a large saucepan, add 1 12-ounce bag fresh cranberries, 1½ cups sugar, 1 orange (peeled, chopped and seeded), ¾ cup chopped dried figs, ¼ cup finely chopped onion, 1½ tablespoons finely chopped fresh ginger, ½ teaspoon kosher salt and ½ teaspoon ground cinnamon. Heat on medium-low until the sugar dissolves, then increase the heat and boil for 10 minutes, until the cranberries pop. Serve at room temperature.

-Photo by Elizabeth Jochun


By Ligaya Figueras

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One Response to “In This Issue: Make This – Cranberry-Fig Chutney”

  1. Maureen McGill Says:
    November 3rd, 2013 at 12:19 pm

    Can’t wait to try

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