Dry Goods / Side Dishes

Cranberry Chutney with Orange, Figs, and Mustard

with Moutarde a l’Ancienne - Whole Grain Mustard

​4 cups of Chutney


2 tbsp. Moutarde a l’Ancienne

​2 tbsp. Olive oil

1 medium Shallot, finely chopped

1 2-inch piece Ginger, peeled, finely chopped

¾ tsp. ground Cinnamon

1 medium Orange, unpeeled, seeds removed, chopped

6 dried Turkish figs, chopped

1¾ cups Sugar

½ cup Sherry vinegar or red wine vinegar

1 10 oz. bag fresh or frozen cranberries

Kosher salt, freshly ground pepper


​Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. 

Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and ½ cup water and bring to a simmer, stirring until sugar is dissolved. 

Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12–18 minutes. 

Let cool slightly; season with salt and pepper.

Credit: Claire Saffitz