Cranberry-Fig Chutney

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Cranberries, coarsely
- chopped
1 lg Navel orange, quartered,
- finely chopped
1 sm Onion, finely diced
1/2 c Dried currants
5 Dried figs, finely snipped
- calamyrna or black mission
1/2 c Walnuts, coarsely broken
- and toasted
2 tb Whole yellow mustard seed
1 One-inch knob ginger root,
- peeled and finely shredded
2 tb Cider vinegar
3/4 c Bourbon or Scotch whiskey
1 1/2 c Light brown sugar
2 ts Ground cinnamon
1 t Freshly ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1/8 ts 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.

May also be spooned hot into pint jars, sealed, and processed in BWB 15
minutes.