Fig and Ginger Chutney

• 1½ c The Fresh Market Dried Sierra or Black Mission Figs, chopped into ½-in pieces
• ½ c The Fresh Market Dried Golden Raisins (or dark raisins)
• ¼ c The Fresh Market Dried Crystallized Ginger, finely diced
• ½ c light brown sugar, packed
• ½ c yellow onion, finely chopped
• ½ c apple cider vinegar
• 1 large orange, divided (half zested and whole orange juiced – about 1/3 c)
• ½ tsp ground cinnamon
• ¼ tsp ground mustard seed
• ¼ tsp red pepper flakes
• Pinch of ground cloves
• Pinch of kosher salt

Combine all ingredients in a heavy, medium saucepan. If needed, add water to barely cover ingredients. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low and cook at a brisk simmer, stirring often, until juices are syrupy and have reduced by about half, and fruit is tender, about 15-20 minutes. Let cool. (Covered and refrigerated, the chutney can be stored for about 1 month.)