For the best results, make this at least a day ahead to let the flavors blend. Let stand at room temperature for about an hour before serving. Partially covering the pan keeps the mustard seeds from popping out.
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup packed brown sugar
3/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons finely chopped seeded serrano chile
1 tablespoon julienne-cut peeled fresh ginger
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon vegetable oil
1 teaspoon mustard seeds
3/4 cup dried Mission figs, coarsely chopped
1/4 cup pistachios
How to Make It
Combine first 9 ingredients.
Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cook, partially covered, 1 minute or until seeds pop, shaking pan frequently. Add cranberry mixture; bring to a boil. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens. Stir in figs and pistachios; cook 3 minutes. Remove from heat; cool. Spoon into a bowl. Cover and chill.