|Total Time||5 hours|
|Yield||4 to 5 pt.|
This recipe is adapted from a plum-chutney recipe in the October 2005 issue of Saveur.
|1¼||cups granulated sugar|
|1¼||cups light brown sugar (not firmly packed)|
|1||cup red-wine vinegar|
|1½||cups dried cranberries|
|1||small onion, diced|
|⅓||cup fresh ginger, diced|
|3||large garlic cloves, diced|
|5||tsp. mustard seeds|
|2 to 3||tsp. red pepper flakes|
|5||or 6 pounds fresh figs, chopped into ½-inch pieces|
|8 to 10||eight-ounce canning jars and lids|
This content is from the Culinate Kitchen collection.
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