Cranberry chutney with orange, figs, and mustard from Bon Appétit Magazine, November 2016: The Thanksgiving Issue (page 133)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Easy roast turkey with no-roux gravy

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar for sherry vinegar.

  • vickster on November 28, 2016

    Delicious, spicy chutney that went very well with my Thanksgiving turkey. And it was a great way to use some of the dried figs from my tree. I doubled the amount of figs and cut the sugar to 1 1/4 cups. (My husband would have preferred less ginger but I like it).

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