Cranberry Fig Chutney
1 bag (12 ounces) cranberries
1 package (8 ounces) dried Calimyrna figs, sliced
1 small onion, chopped
1/2 small lemon, chopped, seeds discarded
2 tablespoons minced, peeled fresh ginger
1 cup packed brown sugar
1 cup water
1/3 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
In non-reactive 3-quart saucepan, combine cranberries, figs, onion, lemon,
ginger, brown sugar, water, vinegar, salt, and pepper; heat to boiling over high
heat. Reduce heat and simmer, stirring occasionally, 30 minutes.
Cover and refrigerate until well chilled, about 4 hours or up to 2 days.
Yield: about 4 cups