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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 tsps 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.

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