Cranberry Fig Chutney

12 oz bag of cranberries [if you can't find fresh, dried will work -- but use less sugar]
8 oz dried calimyrna figs, chopped into small pieces [the smaller the better]
1 small onion, chopped
1/2 lemon, chopped, seeds discarded
2 T. minced, peeled fresh ginger
1 c. packed brown sugar
1 c. water
1/3 c. balsamic vinegar [you can use red wine vinegar, but the balsamic really gives it a better flavor, I think]
1/2 t. salt
1/4 t. coarsely ground black pepper
1/2 t. ground clove [optional]

In a nonreactive three quart pot, combine all ingredients. Heat to boiling over high heat. Reduce heat and simmer, stirring occasionally for 30 - 90 minutes. Its done when you can 'pop' all the cranberries by pressing them against the side of the pot with a wooden spoon.

Ladle into glass jars, refrigerate until well chilled -- at least 4 hours.

Enjoy with Turkey, meatloaf, on sandwiches and burgers.

Happy Thanksgiving everyone!