Make-Ahead Cranberry-Fig Chutney

• One 12-ounce bag fresh or thawed frozen cranberries
• 1 1/4 cups sugar
• 1/2 cup red wine vinegar
• One 4-inch strip orange zest
• 1 stick cinnamon
• 1 tablespoon finely chopped fresh ginger
• Kosher salt and freshly ground black pepper
• 1 cup dried figs, quartered
• 1/2 cup golden raisins

1. Set aside 1/2 cup of the cranberries.
2. Bring the remaining cranberries, sugar, vinegar, orange zest, cinnamon stick, ginger, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat, stirring frequently, until the sugar dissolves and the cranberries soften, about 3 minutes.
3. Add the figs and raisins, raise the heat to bring the mixture to a high simmer, then cook until the cranberries burst and the chutney is saucy and coats the back of a spoon, about 10 minutes.
4. Remove the pan from the heat, and stir in the reserved 1/2 cup cranberries.
5. Let the chutney cool to room temperature.
6. Transfer it to an airtight container or resealable plastic bag, label and date, and freeze for up to 2 weeks.
7. Let the chutney thaw in the refrigerator the night before you plan to serve it.
8. To serve, heat it in a microwave-safe bowl in 30-second increments until the chill is gone.
9. If the chutney is too thick, thin it out with a few tablespoons of water.

cranberries, sugar, red wine vinegar, orange zest, cinnamon, fresh ginger, kosher salt, dried figs, golden raisins

Taken from www.foodnetwork.com/recipes/food-network-kitchens/make-ahead-cranberry-fig-chutney.html (may not work)