An amazing combination of velvety dried figs and raisins infused with red wine and a hint of spiciness from the ginger. The orange zest infuses another layer of aromatic essential oil. A must-try recipe!
Bring the wine to a simmer in a small saucepan. Remove from the heat and add the raisins and dried figs. Set aside and let them soak for about 30 minutes. Drain and reserve the wine and raisins separately.
In a large saucepan, combine the sugar, 11/2 cup of water, the reserved wine, orange zest, and ginger. Bring to a boil over high heat. Cook until the sugar has dissolved.
Add half of the fresh cranberries and cook, keeping a keen eye on your pan as the cranberries tend to over-boil fast. Stir, and once the berries have popped and are very soft, about 10 minutes, add the remaining cranberries and the soaked raisins fig mixture and cook for about another 5 minutes.
Season with salt and pepper lightly.
Discard the orange zest and place the cranberry chutney into a serving bowl.