Cranberry-Fig Chutney

By BearForce

Can be refrigerated for up to one week.

Ingredients

• 1 Tbsp. olive oil
• 1 small red onion chopped
• 1 garlic clove, minced
• 3/4 lb. fresh Black Mission figs, stemmed and quartered
• 1 12-0z. bag of fresh or frozen cranberries
• 6 Tbsp. turbindado sugar
• 1/4 cup red wine vinegar
• 1 tsp. finely grated orange zest
• 1/2 cup fresh orange juice
• 1/2 star anise pod
• 1 4-inch cinna mon stick
• Pinch of salt

Preparation

Step 1

1. In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes.

2. Add all of the remaining ingredients and 1/2 cup of water and bring to a boil. Simmer over low heat, stirring, until thick and jammy, 25 minutes. Let the chutney cool, then discard the star anise and cinnamon stick.