Excellent with turkey or pork. 3 c. sugar 2 med. oranges, unpeeled, chopped, seeded 1/2 c. finely chopped onions 1/4 c. raisins 1/4 c. toasted, shelled pistachios (1 3/4 oz.) 8 dried fig, chopped 3 tbsp. finely chopped peeled fresh ginger 1 tsp. salt 1 tsp. cinnamon 1 tsp. cayenne pepper 1 tsp. dry mustard

Cook all in ingredients in heavy, large, non-aluminum saucepan over medium-low heat, stirring until sugar dissolves. Increase heat. Boil until cranberries pop, about 3 minutes. Spoon chutney into clean, hot jar to 1/4 inch top. Seal. Arrange jars in large pot. Cover with boiling water at least 1 inch. Cover pot and bowl 15 minutes. (I find this chutney keeps fine, without canning, for several weeks in refrigerator.)