Cranberry Chutney With Orange, Figs, and Mustard

Ingredients

• 2 tablespoons olive oil
• 1 medium shallot, finely chopped
• 1 (2-inch) piece ginger, peeled, finely chopped
• 3/4 teaspoon ground cinnamon
• 1 medium orange, unpeeled, seeds removed, chopped
• 6 dried Turkish figs, chopped
• 1 3/4 cups sugar
• 1/2 cup sherry vinegar or red wine vinegar
• 2 tablespoons whole grain mustard
• 1 (10-ounce) bag fresh or frozen cranberries
• Kosher salt, freshly ground pepper

Steps

1. Heat the oil in a large saucepan over medium heat. Cook the shallot and ginger for about 3 minutes, stirring occasionally, until the shallot is translucent. Stir in the cinnamon and cook for about 1 minute, stirring often, until fragrant. Mix in the orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until the sugar dissolves. Add the cranberries, raise the heat to medium-high, and bring to a boil. Cook for 12–18 minutes, stirring occasionally, until the berries burst and the liquid becomes a light syrup. Cool slightly and season with salt and pepper.
2. The chutney may be prepared 1 week ahead; let it cool, then cover and chill.