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Fig Chutney

(recipe, Caroline Cummins)

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This recipe is adapted from a plum-chutney recipe in the October 2005 issue of Saveur.


  1. 1¼ cups granulated sugar
  2. 1¼ cups light brown sugar (not firmly packed)
  3. 1 cup red-wine vinegar
  4. 1½ cups dried cranberries
  5. 1 small onion, diced
  6. ⅓ cup fresh ginger, diced
  7. 3 large garlic cloves, diced
  8. 1 Tbsp. salt
  9. 5 tsp. mustard seeds
  10. 2 to 3 tsp. red pepper flakes
  11. 5 or 6 pounds fresh figs, chopped into ½-inch pieces
  12. 8 to 10 eight-ounce canning jars and lids


  1. 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.
  2. Bring a large pot of water to a boil. Sterilize the jars in the boiling water for 10 minutes; soak the jar lids and ring bands in hot water. Fill each jar with hot chutney, wipe the rims clean, place the lids on the jars, and screw on the ring bands. Submerge the filled jars in the pot of water, turned down to a gentle boil, for 10 minutes. Transfer the jars to a dishtowel and place at least 1 inch apart; let cool for 24 hours.