Cranberry-Ginger Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This chutney pairs wonderfully with game (instead of lingonberry jam), boiled meats, or simply with white boiled rice. It brightens up the dull days for vegetarians and those fasting. As you can see, there is only a little vinegar, but those who are sensitive to vinegar should still eat with caution. The spiciness comes not from the vinegar, but from everything else. Why dried figs are better — because overly fresh ones tend to turn into mush, and we want to keep small, candy-like pieces. If you don't have brown sugar, you can substitute it with white sugar. If you can't find red vinegar, you can use white vinegar; if that's not available, apple cider vinegar will work. Do not use balsamic vinegar!

Ingredients

Cranberry - 12.3 oz
Brown Sugar - 1 cup
Green Figs - 8.8 oz
Water - 1 cup
Red Wine Vinegar - 0.3 cup
Salt - ½ teaspoon
Ground Black Pepper - ¼ teaspoon
Lemon - ½ piece
Spanish onions - 1 head
Ginger - 1 piece

Step by Step guide

Step 1

Rinse the cranberries. Cut each fig in half and chop into small pieces with scissors or a knife (cut each half into 6 pieces). It's better to use drier, older figs rather than fresh ones. Finely chop a medium-sized onion. Grate the zest from half a lemon, and the juice will flow out on its own. Chop about 5 centimeters of ginger (peel it) finely as well.

Step 2

Place all the ingredients in a wide pot, bring to a boil while stirring, and simmer on low heat for 30 minutes. No, do not mash the cranberries with a spoon! Those that burst will burst, and those that maintain their integrity will do so. If you know how to sterilize and want to preserve the chutney, do so now; if not, put it in the refrigerator — the chutney will last about a week as good as new, or maybe even longer; I haven't checked. It got eaten.