Gingered Cranberry Fig Chutney

• 12 ounces fresh cranberries
• 1/4 cup yellow onion, minced
• 1 cup light brown sugar
• 1/2 cup orange juice
• 1/2 cup cider vinegar
• 1/4 cup raisins
• 1/3 cup hazelnuts, skinless, toasted and roughly chopped
• 8 dried black mission figs, cut into eighths
• 2 tablespoons fresh ginger, finely minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon ground cloves
• 1 teaspoon fresh thyme, finely minced

1. Add all the ingredients, with the exception of the chopped hazelnuts and fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occassionally, until the chutney thickens some. Remove from the heat, stir in the nuts and fresh thyme and let cool slightly before serving.

cranberries, yellow onion, light brown sugar, orange juice, cider vinegar, raisins, hazelnuts, black mission, fresh ginger, freshly squeezed lemon juice, yellow mustard seeds, kosher salt, ground cinnamon, red pepper, ground cloves, fresh thyme

Taken from food52.com/recipes/1440-gingered-cranberry-fig-chutney (may not work)