Recipe Archives->Preserving->Cranberry Fig Chutney

Cranberry-Fig Chutney

4 cups cranberries, coarsely chopped
1 navel orange, quartered, finely chopped
1 onion, finely diced
1/2 cup dried currants
5 dried figs, finely snipped calamyrna or black mission
1/2 cup walnuts, coarsely broken and toasted
2 Tbsp whole yellow mustard seed
one-inch knob ginger root, peeled and finely shredded
2 Tbsp cider vinegar
3/4 cup Bourbon or Scotch whiskey (optional)
1 1/2 cup light brown sugar
2 tsp ground cinnamon
1 tsp freshly ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/8 tsp 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.

Printable version: cranberry-fig-chutney.txt.