Cranberry Chutney with Fresh Figs

H-E-B Chef Anna T. Ferrando

INGREDIENTS:

6 figs, chopped

1 jar Robert's Reserve Cranberry Pomegranate Chutney

1 teaspoon ginger, grated

½ orange, zest and juice

INSTRUCTIONS:

Mix all ingredients together . Serve over turkey, cranberry pork sausage, baked chicken, or salmon. 

Copyright 2012 by Click2Houston.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.