11.22.2009 8:37 am
Cranberry fig chutney is time-tested Thanksgiving recipe
St. Louis Post-Dispatch
Cranberry fig chutney
I’m pulling out the ingredients for my favorite cranberry recipe and thought I’d post a link here. I’ve been making this each Thanksgiving since the early ’90s. It’s great with the feast — even the skeptics (figs? ginger? onions?) tend to love it. This recipe makes a big batch, so you can use the leftovers on a grilled turkey-havarti sandwich or with pork, brisket or other meats.
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Judith Evans is the food and travel editor for the Post-Dispatch. 
Ninety percent of our good friends are all in the berry business, so I am always trying to find something differnt to make with the berries we receive. The three of us decided to make it as Xmas gifts and I also like the idea of something different for a hostest gift. This is somewhat a thicker chutney and it would work very well with both Thanksgiving and Christmas turkeys… but we quite like it just served over cream cheese and crackers. Very easy appy!!! Thanks Sharon for an excellent posting!!