A long time favorite, not original but I have no idea
where it was published:

Cranberry Chutney

12-oz bag of cranberries
1.5 cups of sugar
1 orange, unpeeled, seeded and diced
1/4 cup minced onion
1/8 cup raisins soaked in brandy until softened
1/4 cup shelled pistachios, toasted
6 dried figs, chopped
2 T minced fresh ginger
1/4 t salt
1/2 t cinnamon
1/2 t cayenne pepper or to taste
1/2 t dry mustard

Combine all ingredients in a heavy non-aluminum
saucepan, cook slowly until the sugar dissolves,
then boil for 5 - 10 minutes depending how murky
you like your chutneys. Refrigerate until used.