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Cranberry-Fig Chutney
4 c cranberries, coarsely chopped
1 lg navel orange, quartered, finely chopped
1 sm onion, finely diced
1/2 c dried currants
5 dried figs, finely snipped, calamyrna or black mission
1/2 c walnuts, coarsely broken and toasted
2 tb whole yellow mustard seed
one-inch knob ginger root, peeled and finely shredded
2 tb cider vinegar
3/4 c Bourbon or Scotch whiskey (optional)
1 1/2 c light brown sugar
2 ts ground cinnamon
1 ts freshly ground nutmeg
1/2 ts ground cloves
1/2 ts salt
1/8 ts cayenne pepper
Combine cranberries, orange, onion, currants, figs, toasted 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 a slow
boil. Simmer 25-30 minutes, stirring frequently. Cool and refrigerate
up to 2 weeks. Can be frozen up to 1 year.
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Cran Fig Chutney