Cranberry Fig Chutney

Ingredients

4 cup cranberries, coarsely chopped (12, oz. pkg.) 1 one-inch knob ginger root, peeled, and finely 1 shredded 1 large navel orange, quartered, finely ch, opped 1 small onion, finely diced 1/2 cup dried currants 5 dried figs, finely snipped calamyr, na or black missio 1/2 cup walnuts, toasted and coarsely chop, ped 2 tbsp mustard seed 2 tbsp cider vinegar 3/4 cup bourbon or scotch whiskey (optiona, l) 1 1/2 cup light brown sugar 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/2 tsp salt 1/8 tsp cayenne pepper

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Preparation
 
Combine cranberries, orange, onion, currants, figs, walnuts, mustard
seed, shredded ginger, vinegar and whiskey in 4-quart saucepan.

Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne
pepper in small bowl and mix thoroughly.

Add dry ingredients to saucepan and stir to combine. Heat to boiling.
Simmer 25-30 minutes, stirring frequently. Cool and refrigerate up to
2 weeks. Can be frozen up to 1 year.

NOTE: Use a total of 2 large navel oranges, chopped, if not using
whiskey.

 

 
Servings:
1

 

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