6:20 AM 12/25/97This is a nice change of pace for a cranberry accompaniment to poultry
or ham.  I hope you like it!

---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cranberry-Fig Chutney
 Categories: Relishes, Fruits
      Yield: 1 recipe
 
      4 c  Cranberries, coarsely               1    One-inch knob
ginger root,
           - chopped                                     - peeled and
finely shredded
      1 lg Navel orange, quartered,         2 tb Cider vinegar
           - finely chopped                  3/4  c  Bourbon or Scotch
whiskey
      1 sm Onion, finely diced                      - (optional)
    1/2 c  Dried currants                  1 1/2 c  Light brown sugar
      5    Dried figs, finely snipped           2 ts Ground cinnamon
           - calamyrna or black mission       1 ts Freshly ground
nutmeg
    1/2 c  Walnuts, coarsely broken     1/2 ts Ground cloves
           - and toasted                         1/2 ts Salt
      2 tb Whole yellow mustard seed    1/8 ts Cayenne pepper
 
   
  Combine cranberries, orange, onion, currants, figs, toasted walnuts,
  mustard seed, shredded ginger, vinegar and whiskey in 4-quart
saucepan.
  
  Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne
pepper in
  small bowl and mix thoroughly.
  
  Add dry ingredients to saucepan and stir to combine. Heat to a slow
boil.
  Simmer 25-30 minutes, stirring frequently. Cool and refrigerate up
to 2
  weeks. Can be frozen up to 1 year.
 
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