Cranberry-Apple Chutney

From Good Housekeeping

Photo by Kate Mathis

Active time: 10 minutes

Total time: 45 minutes plus cooling

Makes 12 side-dish servings

5 oz. pearl onions (1 1/2 cups)

8 dried Calimyrna figs, chopped (1 cup)

1 cup sugar

2 Tbsp. cider vinegar

1 tsp. coriander seeds

2 medium pink Lady or Gala apples, peeled and chopped (2 1/4 cups)

1 bag (12 oz.) fresh cranberries (3 cups)

1. Fill 3-quart saucepan with water; cover and heat to boiling on high. Add onions and cook, uncovered, 2 minutes. Drain onions, and add to medium bowl of ice water to stop cooking; drain again. When cool enough to handle, slice off and discard root end of each onion; squeeze from opposite end. Onion will slip out of skin; discard skin.
2. In 5-quart saucepot, stir together figs, 1 1/2 cups water, sugar, vinegar, and coriander until sugar dissolves. Heat to boiling, then add onions and apples. Reduce heat to medium-low; simmer 25 minutes, or until apples are tender. Add cranberries, and simmer 10 minutes, or until a few cranberries pop, stirring occasionally. Spoon chutney into serving bowl; cover and refrigerate 3 hours or up to 4 days.

Make it Ahead: This flavorful condiment can be made four days in advance.