Blueberry, Fig Chutney

• 1 cup sugar
• 1 cup red raspberry vinegar (6 percent acid)
• 1 red onion (1 cup finely diced)
• 1 orange, zest of
• 1/2 teaspoon grated ginger
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon finely minced fresh rosemary
• 4 cups diced fresh figs
• 3 cups blueberries, frozen or 3 cups fresh blueberries
• 1 cup frozen cranberries

1. Sterilize jars, lids and rings.
2. In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
3. Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
4. Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
5. Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
6. Process for 10 minutes in a hot water bath.
7. Shut off flame and let sit uncovered for 5 minutes.
8. Remove to a draft free spot to cool.
9. Or freeze in containers for 3 months or refrigerate for 3 months.

sugar, red raspberry vinegar, red onion, orange, grated ginger, cinnamon, cardamom, salt, ground pepper, cayenne pepper, fresh rosemary, fresh figs, blueberries, frozen cranberries

Taken from www.food.com/recipe/blueberry-fig-chutney-435211 (may not work)