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  • Cranberry Fig Chutney

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    Ingredients

    • 4 c. Cranberries, coarsely minced (12 ounce. pkg.) shredded
    • 2 Tbsp. Cider vinegar
    • 3/4 c. Bourbon or possibly Scotch whiskey (optional)
    • 1 1/2 c. Light brown sugar
    • 2 tsp Grnd cinnamon
    • 1 tsp Grnd nutmeg
    • 1/2 tsp Grnd 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 minced
    • 1 sm Onion, finely diced
    • 1/2 c. Dry currants
    • 5 x Dry figs, finely snipped, calamyrna or possibly black mission
    • 1/2 c. Walnuts, toasted and coarsely minced
    • 2 Tbsp. Mustard seed

    Directions

    1. Combine cranberries, orange, onion, currants, figs, walnuts, mustard seed, shredded ginger, vinegar and whiskey in 4-qt saucepan.
    2. Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper in small bowl and mix thoroughly.
    3. Add in dry ingredients to saucepan and stir to combine. Heat to boiling.
    4. Simmer 25-30 min, stirring frequently. Cold and chill up to 2 weeks. Can be frzn up to 1 year.
    5. NOTE: Use a total of 2 large navel oranges, minced, if not using whiskey.

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