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Cranberry, Fig, and Pinot Noir Chutney

By Bobby Flay, Stephanie Banyas , and Sally Jackson

4.7

(18)

Image may contain Plant and Food
Cranberry, Fig, and Pinot Noir ChutneyBen Fink

Cranberries are transformed with sweet, subtly earthy dried figs and velvety, slightly spicy Pinot Noir into a chunky, jamlike chutney. Orange zest infuses the mix with its bright citrus flavor and essential oils. Ginger works well in both savory and sweet preparations, and its touch of heat bridges the wine and fruit here. You can serve this chutney instead of the standard cranberry sauce at Thanksgiving, but it is also wonderful with pork and venison dishes, spread on a sandwich, or as an accompaniment to a cheese plate.

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