Recipe for Cranberry-Fig Chutney

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
4 cup	Cranberries, coarsely chopped (12 oz. pkg.) shredded
2 tbl	Cider vinegar
3/4 cup	Bourbon or Scotch whiskey (optional)
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
1 x	One-inch knob ginger root, peeled and finely
1 lrg	Navel orange, quartered, finely chopped
1 sm	Onion, finely diced
1/2 cup	Dried currants
5 x	Dried figs, finely snipped, calamyrna or black mission
1/2 cup	Walnuts, toasted and coarsely chopped

Instructions:

Instructions: 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.

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