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Cranberry fig Chutney
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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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