Ingredients

• 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

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Instructions

1. Set aside 1/2 cup of the cranberries. 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. 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. Remove the pan from the heat, and stir in the reserved 1/2 cup cranberries.
2. Let the chutney cool to room temperature. Transfer it to an airtight container or resealable plastic bag, label and date, and freeze for up to 2 weeks.
3. Let the chutney thaw in the refrigerator the night before you plan to serve it. To serve, heat it in a microwave-safe bowl in 30-second increments until the chill is gone. If the chutney is too thick, thin it out with a few tablespoons of water.