Name: Cranberry Chutney With Orange, Figs, and Mustard
Yield: Makes about 4 cups
Ingredients: 2 tablespoons olive oil; 1 medium shallot, finely chopped; 1 2-inch piece ginger, peeled, finely chopped; ¾ teaspoon 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; 2 tablespoons whole grain mustard; 1 10-ounce bag fresh or frozen cranberries; Kosher salt, freshly ground pepper

Alex Lau

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

Recipe notes