Thanksgiving Fig and Cranberry Chutney

1. Heat your oil in a pan, you really only need the tiniest amount. Once it’s hot, sweat the onion off well before throwing in the apple. Add the vinegar and sugar and as soon as you’ve given it a good stir and helped the sugar to dissolve you can really get going.
2. Tip the rest of the fruits (figs and cranberries) into the pot, following these up with the juice and zest from the orange and then the port, pouring generously and perhaps treating yourself to a nip or two to help you through the cooking process!.
3. Using some clean string and muslin, tie up the ginger, garlic, cloves, cardamom pods and coriander seeds into a clean square of muslin. Pop the pouch into your pan and give it a good prod to ensure it is well submerged and then let everything simmer away nicely for about an hour. Stir regularly to prevent it catching on the bottom of your pan.
4. Throw in the walnuts and give it a final half hour to cook down. Once you can make a path across the bottom of your chutney and see the bottom of the pan you know it’s finished.
5. Divide the warm mixture straight up into sterilised jars, seal with vinegar proof lids and cool.