Cranberry Fig Chutney

• 1 (12 ounce) bag cranberries
• 1 (8 ounce) package dried figs, sliced (Calimyrna is good)
• 1 small onion, chopped
• 1/2 small lemon, chopped,seeds discarded
• 2 tablespoons fresh ginger, minced,peeled
• 1 cup packed brown sugar
• 1 cup water
• 1/3 cup red wine vinegar or 1/3 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper

1. In nonreactive 3-quart saucepan, combine cranberries, figs, onion, lemon, ginger, brown sugar, water, vinegar, salt, and pepper; heat to boiling over high heat.
2. Reduce heat and simmer, stirring occasionally, 30-35 minutes.
3. Cover and refrigerate until well chilled, about 4 hours or up to 2 days.
4. Note:
5. To can: put in cup size jars, seal and put in water bath and boil for 10 minutes.

cranberries, onion, lemon, fresh ginger, brown sugar, water, red wine vinegar, salt, fresh coarse ground black pepper

Taken from www.food.com/recipe/cranberry-fig-chutney-112191 (may not work)