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Cranberry-Fig Chutney

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 cup Cranberries, coarsely chopped (12 oz. pkg.) shredded

    2. 2 tablespoon Cider vinegar

    3. 3/4 cup Bourbon or Scotch whiskey

    4. 1 1/2 cup Light brown sugar

    5. 2 teaspoon Ground cinnamon

    6. 1 teaspoon Ground nutmeg

    7. 1/2 teaspoon Ground cloves

    8. 1/2 teaspoon Salt

    9. 1/8 teaspoon Cayenne pepper

    10. 1 1 inch knob ginger root, peeled and finely

    11. 1 large Navel orange, quartered, finely chopped

    12. 1 small Onion, finely diced

    13. 1/2 cup Dried currants

    14. 5 Dried figs, finely snipped calamyrna or black mission

    15. 1/2 cup Walnuts, toasted and coarsely chopped

    16. 2 tablespoon Mustard seed

    Instructions Jump to Ingredients ↑

    1. Preparation : 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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