KARONDA CHATNI (sweet cranberry chutney with pistachios and black figs, 3 cups)

Serve with pork, duck, or poultry, including your Thanksgiving turkey.

one 12 ounce package cranberries, picked over and rinsed under cold water

1 medium-size navel orange, cut into ¼ inch dice (with skin and pith)

2 tablespoons lemon juice, 2 tablespoons finely chopped shallots

1 teaspoon dried ginger powder

1 cup sugar

¾ teaspoon coarse salt

½ teaspoon cinnamon

1 teaspoon ground cumin

½ teaspoon cayenne pepper

1 teaspoon mustard seeds, lightly crushed

1/3 cup shelled, raw, unsalted pistachio nuts

2/3 cup California black figs, or any other fig, or dark raisins

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1. Combine all ingredients except pistachios and figs in a 2-1/2 quart, microwave-safe casserole and cover with lid. Cook at 100% power for 4 minutes.  Uncover and continue cooking at 100% power for 5 minutes (or until the chutney is boiling and the cranberries are beginning to burst), stirring once.  Remove from oven.
2. Stir in pistachios and figs, and replace cover.  When completely cool, spoon chutney into 3 sterilized jars.  Seal or refrigerate.  Let chutney ripen a day before serving.
3. The chutney keeps well, stored in a covered container, in the refrigerator for several months.

CALIFORNIA BLACK MISSION FIGS

 from Julie Sahni, Moghul Microwave