Food & Wine Pairing

Fig and Cranberry Chutney

stuffed chicken, bacon wrapped


  • 1 cup Duckhorn Red Wine
  • 1 cup dried figs - halved and quartered
  • 1 cup golden raisins
  • 1/2 cup sugar
  • 2 tablespoons champagne vinegar
  • 1 cup freshly squeezed orange juice
  • 2 tablespoons orange zest
  • 2 tablespoons peeled ginger - chopped
  • 1 bag fresh cranberries
  • 1 large pear - peeled, cored and chopped
  • 1 cup slivered almonds - toasted
  • pinch of salt
  • maple syrup


In a saucepan bring 1 cup Duckhorn red wine to boil add dried figs and raisins, turn off heat and let sit while preparing the remaining ingredients - about 15 minutes. Drain figs and raisins and set aside.

Pour wine back into saucepan and add 1/2 cup sugar and 2 tablespoons vinegar, stir over medium low heat until sugar dissolves. Increase heat and simmer until wine thickens - about 5 minutes. Remove from heat and add orange juice, orange zest and ginger - simmer for 5 minutes. Add cranberries and cook until they pop - 5 minutes more. Stir in figs, raisins, pear and almonds - cook 3-5 more minutes. Add a pinch of salt and taste, adjust seasoning if necessary. If you prefer it a bit sweeter add 2 tablespoons maple syrup.


Pour into a glass bowl and set aside to cool then chill. Serve with cheese and crackers or on your holiday table.

Tip: Should be served with Stuffed Chicken Wrapped with Bacon

Get the suggested pairing wines here.