Cranberry-Fig Chutney
| Yield: | 1 Servings |
| Categories: | Condiments, Pickles |
| 4 | c | Cranberries, coarsely chopped (12 oz. pkg.) shredded |
| 2 | tb | Cider vinegar |
| 3/4 | c | Bourbon or Scotch whiskey (optional) |
| 1 1/2 | c | Light brown sugar |
| 2 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Salt |
| 1/8 | ts | Cayenne pepper |
| 1 | One-inch knob ginger root, peeled and finely | |
| 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, toasted and coarsely chopped |
| 2 | tb | Mustard seed |
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