I would recommend a local North Carolina mustard called Chef Alyssa’s Smoked Chili & Rosemary Mustard
INGREDIENTS
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2 tablespoons olive oil
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1 medium shallot, finely chopped
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1 2-inch piece ginger, peeled, finely chopped
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¾ teaspoon ground cinnamon
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1 medium orange, unpeeled, seeds removed, chopped
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6 dried Turkish figs, chopped
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½ cup sugar
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½ cup sherry vinegar or red wine vinegar
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2 tablespoons mustard
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1 10-ounce bag fresh or frozen cranberries
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Kosher salt, freshly ground pepper
RECIPE PREPARATION
Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and ½ cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12–18 minutes. Let cool slightly; season with salt and pepper.
Chutney can be made 1 week ahead. Let cool; cover and chill.
Makes about 4 servings
