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.