Cranberry Chutney

• 2 cups fresh or frozen cranberries (about 8 ounces)
• 3/4 cup packed brown sugar
• 3/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped seeded serrano chile
• 1 tablespoon julienne-cut peeled fresh ginger
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vegetable oil
• 1 teaspoon mustard seeds
• 3/4 cup dried Mission figs, coarsely chopped
• 1/4 cup pistachios

1. Combine first 9 ingredients.
2. Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cook, partially covered, 1 minute or until seeds pop, shaking pan frequently. Add cranberry mixture; bring to a boil. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens. Stir in figs and pistachios; cook 3 minutes. Remove from heat; cool. Spoon into a bowl. Cover and chill.

cranberries, brown sugar, orange juice, lemon juice, seeded serrano chile, julienne, ground cumin, kosher salt, ground cinnamon, vegetable oil, mustard seeds, mission figs, pistachios

Taken from www.myrecipes.com/recipe/cranberry-chutney-8 (may not work)