Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cup           Cranberries, coarsely chopped (12 oz. pkg.) shredded
   2      tablespoon    Cider vinegar
     3/4  cup           Bourbon or Scotch whiskey (optional)
   1 1/2  cup           Light brown sugar
   2      teaspoon      Ground cinnamon
   1      teaspoon      Ground nutmeg
     1/2  teaspoon      Ground cloves
     1/2  teaspoon      Salt
     1/8  teaspoon      Cayenne pepper
   1      1 inch knob   ginger root, peeled and finely
   1      large         Navel orange, quartered, finely chopped
   1      small         Onion, finely diced
     1/2  cup           Dried currants
   5                    Dried figs, finely snipped calamyrna or black mission
     1/2  cup           Walnuts, toasted and coarsely chopped
   2      tablespoon    Mustard seed

Preparation:

Combine cranberries, orange, onion, currants, figs, walnuts, mustard seed, shredded ginger, vinegar and whiskey in 4-quart saucepan. Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper in small bowl and mix thoroughly. Add dry ingredients to saucepan and stir to combine. Heat to boiling. Simmer 25-30 minutes, stirring frequently. Cool and refrigerate up to 2 weeks. Can be frozen up to 1 year. NOTE: Use a total of 2 large navel oranges, chopped, if not using whiskey.