I have had this recipe for so long that I forget its
source or whether I manipulated it at all. Anyway
please enjoy and suggest other condiments.

Cranberry Chutney

12-oz bag cranberries
1.5 C sugar
1 Orange, unpeeled, diced and seeded
1/4 C minced onion
1/8 C raisins soaked in brandy to cover
1/4 C shelled pistachios, toasted lightly
6 dried figs, chopped
2 T minced fresh ginger
1/4 t salt
1/2 t cinnamon
1/2 t cayenne
1/2 t dry mustard

Combine all in heavy saucepan, cook slowly until the
sugar dissolves then bring to boil for 10 minutes or the
thickness you want in a chutney. Cool and refrigerate
until used.

pavane