Cranberry-Pistachio Chutney With Figs

• 1#12-ounce package fresh cranberries, picked clean
• 1 orange, skin intact and seeds discarded, chopped into 1/4-inch cubes
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped shallots
• 1 teaspoon dry ginger powder
• 1 cup sugar
• 3/4 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 13 teaspoon cayenne
• 1 teaspoon mustard seeds, lightly crushed
• 13 cup shelled unsalted pistachio nuts (preferably raw)
• 23 cup California black figs, stemmed and chopped into 1/2-inch pieces, or 2/3 cup dark raisins

1. Combine all the ingredients except the pistachios and figs in a 2 1/2-quart microwave-proof casserole dish and cover.
2. Cook at 100 percent power in a 650- to 700-watt microwave carousel oven for 4 minutes.
3. Uncover and continue cooking for an additional 5 minutes, or until the chutney is boiling and the cranberries begin to burst open.
4. Stir once during the cooking time.
5. Remove from the oven.
6. Stir in the pistachios and figs or raisins.
7. Replace the cover and set aside to cool completely.
8. Spoon the chutney into sterilized jars, cover and refrigerate.
9. (For best results, let the chutney ripen for at least a day.
10. If refrigerated and tightly covered, it will keep for several months.)
11. Serve with grilled chicken, roast pork or turkey or on toast for breakfast.

fresh cranberries, orange, lemon juice, shallots, ginger powder, sugar, coarse salt, ground cinnamon, ground cumin, cayenne, mustard seeds, nuts, california black figs

Taken from cooking.nytimes.com/recipes/6366 (may not work)