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