Frank's Recipes! Cranberry Fig Chutney

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Cranberry Fig Chutney

4 cup Cranberries, coarsely chopped
1 Lg Navel orange, quartered, finely chopped
1 Sm Onion, finely diced
1/2 cup Dried currants
5 Dried figs, finely snipped calamyrna or black mission
1/2 cup Walnuts, coarsely broken and toasted
2 tablespoon Whole yellow mustard seed
1 One-inch knob ginger root, peeled and finely shredded
2 tablespoon Cider vinegar
3/4 cup Bourbon or Scotch whiskey (optional)
1 1/2 cup Light brown sugar
2 tsp Ground cinnamon
1 tsp Freshly ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Salt
1/8 tsp 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.

NOTE:
If not using whiskey, substitute an additional navel orange.