Categories: pickles- relish- chutney

Ingredients

• 5 oz. pearl onions (1 1/2 cup)
• 8 dried Calimyrna figs, chopped (1 cup)
• 1 1/2 cup water
• 1 cup sugar
• 2 Tbsp. cider vinegar
• 1 tsp. coriander seeds
• 2 med. Pink Lady or Gala apples, peeled and chopped (2 1/4 cups)
• 1 bag (12 oz.) cranberries (3 cups), picked over

Directions

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 onion; squeeze from opposite end. Onion will slip out of skin; discard skin. Repeat with remaining onions.
2. In 5-quart saucepot, stir together figs, water, sugar, vinegar and coriander seeds 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.

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