Friday, November 22, 2013

Cranberry, Fig, Pinot Noir Chutney

A perfect addition to your Thanksgiving feasts . . . Pairs wonderfully with the 2011 Del Rio Vineyards Pinot Noir

Makes Four Cups

 1 1/2 cups Pinot Noir ● 12 dried figs diced ● 3/4 cup sugar ● 3 strips orange zest ●1 (2-inch) piece fresh ginger, peeled and finely grated ● 4 cups fresh or frozen cranberries ● Kosher salt and freshly ground black pepper

DIRECTIONS: 1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in
advance and stored covered in the refrigerator. 

Bobby Flay's Bar American Cookbook 

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