Ingredients
- 12 oz 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 chopped
- 8 pc dried black mission figs, cut into eighths
- 2 Tbsp fresh ginger, finely minced
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp yellow mustard seeds
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/2 tsp red pepper flakes
- 1/8 tsp ground cloves
- 1 tsp fresh thyme, finely minced
Instructions
- 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.
