Ingredients
18 dried black mission figs, quartered
1/2 cup Port wine
12 ounces cranberries, fresh or frozen (1 bag)
1/2 cup granulated sugar
1 tablespoon finely grated ginger
Juice and zest from 1/2 orange
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (2-inch) rosemary sprig
Directions
Place the figs in a small bowl. Pour the Port wine over the figs. Set aside for 30 minutes. When the figs are ready, place the cranberries and sugar in a heavy medium saucepan. Heat over medium heat until sugar dissolves. Add figs and Port wine, ginger, orange juice and zest, salt, pepper and rosemary sprig. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, until cranberries burst and chutney has thickened, stirring occasionally, about 20 minutes. Remove from heat and cool completely. Discard rosemary sprig.
