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Flatbread pizza on a wooden peel

Fig and Cranberry Chutney

Fig and Cranberry Chutney

Yield: 2 cups
Prep: 10 minutes | Cook: 40 minutes
Total Time: 50 minutes


  • 1 cup Duckhorn Red Wine
  • 1 cup dried figs - halved and quartered
  • 1 cup golden raisins
  • ½ cup sugar
  • 2 tbsp champagne vinegar
  • 1 cup freshly squeezed orange juice
  • 2 tbsp orange zest
  • 2 tbsp peeled ginger - chopped
  • 1 bag fresh cranberries
  • 1 large pear - peeled, cored and chopped
  • 1 cup slivered almonds - toasted
  • pinch of salt
  • maple syrup


  1. 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.
  2. Pour wine back into saucepan and add ½ cup sugar and 2 tablespoons vinegar, stir over medium low heat until sugar dissolves. Increase heat and simmer until wine thickens - about 5 minutes.
  3. Remove from heat and add orange juice, orange zest and ginger - simmer for 5 minutes.
  4. Add cranberries and cook until they pop - 5 minutes more.
  5. Stir in figs, raisins, pear and almonds - cook 3-5 more minutes.
  6. Add a pinch of salt and taste, adjust seasoning if necessary. If you prefer it a bit sweeter add 2 tablespoons maple syrup.
  7. 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

Take a look at our recommended pairing below.

Pairing Recommendations - Mer

Pairing Recommendation

I am 21 years of age or older.