Cranberry Chutney with Fresh Figs

H-E-B Chef Anna T. Ferrando


6 figs, chopped

1 jar Robert's Reserve Cranberry Pomegranate Chutney

1 teaspoon ginger, grated

½ orange, zest and juice


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

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