Cranberry-Pistachio Chutney

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Washington Post


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24 ounces (approximately 6 cups) fresh cranberries

1/4 cup finely diced onion

1/2 cup raisins

4- or 5-inch piece peeled ginger root, minced or grated (3 tablespoons)

8 dried black mission dried figs, stemmed and finely chopped

1/4 cup unsalted raw pistachios, toasted (see NOTE; may substitute roasted unsalted pistachios)

1 teaspoon powdered mustard, such as Colman's

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (level teaspoon for mild, heaping teaspoon for spicy)

3 cups sugar

2 medium unpeeled oranges, seeded and chopped (including bits with rind)

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