Cranberry Fig Chutney is a spicy and savory variation on the traditional cranberry sauce. When my husband and I were married, the big day was only a few days before Thanksgiving. Since I love cranberries so much, I thought jars of Cranberry Chutney would make a great party favor. As an insane bride to be, I made and canned 30 pints of Cranberry Fig Chutney to send home with our wedding guests to have with their Thanksgiving Meals. The preparation is labor intensive, but the process and cooking are simple. Delicious.
| Cranberry Fig Chutney | |
| 48 ounces | fresh cranberries |
| 6 cups | sugar |
| 4 medium | navel oranges, unpeeled and chopped |
| 1 cup | onion, finely chopped |
| 3/4 cup | raisins |
| 3/4 cup | pistachio nuts, toasted |
| 10 tablespoons | dried figs, chopped |
| 6 tablespoons | fresh ginger, finely chopped |
| 2 teaspoons | salt |
| 2 teaspoons | ground cinnamon |
| 2 teaspoons | cayenne |
| 2 teaspoons | dry mustard |
| Cook all ingredients together until the cranberries begin to pop. Remove from the heat and allow to cool completely. Refrigerate. | |