Cranberry-Fig Chutney with Cinnamon and Pistachios

Okay I lied. I did make one new dish and it is in the freezer as we speak. I didn't add the pistachios - I will do that last minute.

The original recipe was from Julie Sahni, but I combined it with a bunch of things I saw in other recipes. Julie called for a whole teaspoon of cayenne. I used 1/4 teaspoon and it still has quite a kick, so I'm suggesting you start with 1/8. I added the lemon juice, honey, pomegranate molasses, preserves and cumin and substituted apricots for the raisins. Sahni has you cook the pistachios in the chutney but I like the crunch of adding them last minute. Also, it was my idea to saute the shallots first. That little bit of margarine gives a nice flavor. Anyway, I thought it was delicious!

Here's the recipe:

Cranberry-Fig Chutney with Cinnamon and Pistachios
makes about 7 cups

SOURCE: Adapted from Julie Sahni
November 1988 Bon Appetit

1/2 cup finely chopped shallots
1 tablespoon margarine
2 12-ounce bags cranberries (about 6 cups)
1 1/2 cups sugar
2 medium oranges, zest and fruit, chopped
1/2 cup diced dried apricots
6 to 7 ounces dried figs, chopped
2 tablespoons grated peeled fresh ginger
10 to 12 ounce jar black currant preserves
1/4 cup pomegranate molasses
1 tablespoon lemon juice
2 tablespoons honey
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
heaping 1/2 cup toasted shelled pistachios

1. Sauté shallots in margarine until soft in heavy large nonaluminum saucepan.
2.  Add remaining ingredients except pistachios and cook over medium-low heat, stirring until sugar dissolves. Increase heat and boil until cranberries pop, about 3 minutes. For thicker chutney, boil until desired consistency. (It will congeal on cooling.) Add pistachios.