Ingredients: 18 dried black mission figs, quartered 1/2 cup Port wine 12 ounces cranberries, fresh or frozen 1/2 cup granulated sugar 1 tablespoon finely grated ginger (I use a microplane) Juice and zest from 1/2 orange 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 (2-inch) rosemary sprig Instructions: Place the figs in a small bowl. Pour the Port wine over the figs. Set aside for 30 minutes. When the figs are ready, place the cranberries and sugar in a heavy medium saucepan. Heat over medium heat until sugar dissolves. Add the figs and Port wine, the ginger, orange juice and zest, pepper, salt, and rosemary sprig. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, until the cranberries burst and the chutney has thickened, stirring occasionally, about 20 minutes. Remove from the heat and cool completely. Discard the rosemary sprig. (The chutney may be made up to 2 days in advance. Cover and refrigerate. Serve at room temperature).