Cranberry Fig Chutney - cooking recipe

Ingredients

1 (12 ounce) bag cranberries
1 (8 ounce) package dried figs, sliced (Calimyrna is good)
1 small onion, chopped
1/2 small lemon, chopped,seeds discarded
2 tablespoons fresh ginger, minced,peeled
1 cup packed brown sugar
1 cup water
1/3 cup red wine vinegar or 1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

Preparation

In nonreactive 3-quart saucepan, combine cranberries, figs, onion, lemon, ginger, brown sugar, water, vinegar, salt, and pepper; heat to boiling over high heat.
Reduce heat and simmer, stirring occasionally, 30-35 minutes.
Cover and refrigerate until well chilled, about 4 hours or up to 2 days.
Note:
To can: put in cup size jars, seal and put in water bath and boil for 10 minutes.