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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For the best results, make this at least a day ahead to let the flavors blend. Let stand at room temperature for about an hour before serving. Partially covering the pan keeps the mustard seeds from popping out. Ingredients:
2 cups fresh or frozen cranberries (about 8 ounces) |
3/4 cup packed brown sugar |
3/4 cup fresh orange juice |
2 tablespoons fresh lemon juice |
2 tablespoons finely chopped seeded serrano chile |
1 tablespoon julienne-cut peeled fresh ginger |
1 teaspoon ground cumin |
3/4 teaspoon kosher salt |
1/2 teaspoon ground cinnamon |
1 teaspoon vegetable oil |
1 teaspoon mustard seeds |
3/4 cup dried mission figs, coarsely chopped |
1/4 cup pistachios |
Directions:
1. Combine first 9 ingredients.
2. Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cook, partially covered, 1 minute or until seeds pop, shaking pan frequently. Add cranberry mixture; bring to a boil. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens. Stir in figs and pistachios; cook 3 minutes. Remove from heat; cool. Spoon into a bowl. Cover and chill.
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