4 cups Cranberries, coarsely chopped
1 large Navel orange, quartered, finely chopped
1 Sm Onion, finely diced
1/2 cup Dried currants
5 Dried figs, finely snipped calamyrna or black mission
1/2 cup Walnuts, coarsely broken and toasted
2 tablespoons Whole yellow mustard seed
1 One-inch knob ginger root, peeled and finely shredded
2 tablespoons Cider vinegar
3/4 cup Bourbon or Scotch whiskey (optional)
1-1/2 cups Light brown sugar
2 teaspoons Ground cinnamon
1 teaspoon Freshly ground nutmeg
1/2 teaspoon Ground cloves
1/2 teaspoon Salt
1/8 teaspoon 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.
NOTE: If not using whiskey, substitute an additional navel orange.