Indian cookbook author Julie Sahni inspires us with exotic spices in place of sugar--great taste, without overwhelming the rest of the menu. Make it fresh the day before your meal.
1 12-ounce bag cranberries
1 orange cut supreme (peel, pith, and membrane discarded), cut into 1/2-inch pieces
2 tablespoons lemon juice
2 tablespoons minced shallots
1 teaspoon ginger powder
1/2 teaspoon ground cumin
1/3 teaspoon ground cayenne pepper
1 teaspoon mustard seeds, lightly crushed
1 cup sugar
1/2 cup shelled pistachio nuts
1/2 cup finely chopped dried figs (or raisins)
In a large sauté pan over medium-high heat, combine fruit, juice, shallots, seasonings, and sugar. Bring to a gentle boil, stirring often, until sugar has dissolved and cranberries begin to pop. Remove from heat and let cool. Fold in pistachios and figs.