Julie Sahni's Cranberry Chutney

From Yankee Magazine

Pickles and Preserves Recipes

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 2 cups

Indian cookbook author Julie Sahni inspires us with exotic spices in place of sugar--great taste, without overwhelming the rest of the menu. Make it fresh the day before your meal.

• 1 12-ounce bag cranberries
• 1 orange cut supreme (peel, pith, and membrane discarded), cut into 1/2-inch pieces
• 2 tablespoons lemon juice
• 2 tablespoons minced shallots
• 1 teaspoon ginger powder
• 1/2 teaspoon ground cumin
• 1/3 teaspoon ground cayenne pepper
• 1 teaspoon mustard seeds, lightly crushed
• 1 cup sugar
• 1/2 cup shelled pistachio nuts
• 1/2 cup finely chopped dried figs (or raisins)

In a large sauté pan over medium-high heat, combine fruit, juice, shallots, seasonings, and sugar. Bring to a gentle boil, stirring often, until sugar has dissolved and cranberries begin to pop. Remove from heat and let cool. Fold in pistachios and figs.

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