Cranberry-Fig Chutney

Course : Chutney
Serves: 4 - 6
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4 cup Cranberries, coarsely chopped (12 oz. pkg.) shredded
2 tablespoons Cider vinegar
3/4 cup Bourbon or Scotch whiskey (optional)
1 1/2 cup Light brown sugar
2 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1/2 teaspoon Ground cloves
1/2 teaspoon Salt
1/8 teaspoon Cayenne pepper
1 piece ginger root 1 inch knob, peeled and finely
1 large Navel orange, quartered, finely chopped
1 small Onion, finely diced
1/2 cup Dried currants
5 medium Dried figs, finely snipped calamyrna or black mission
1/2 cup Walnuts, toasted and coarsely chopped
2 tablespoons Mustard seed

Preparation / Directions:

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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