Cranberry Chutney With Orange, Figs, and Mustard
['2 tablespoons olive oil', '1 medium shallot, finely chopped', '1 (2-inch) piece ginger, peeled, finely chopped', '3/4 teaspoon ground cinnamon', '1 medium orange, unpeeled, seeds removed, chopped', '6 dried Turkish figs, chopped', '1 3/4 cups sugar', '1/2 cup sherry vinegar or red wine vinegar', '2 tablespoons whole grain mustard', '1 (10-ounce) bag fresh or frozen cranberries', 'Kosher salt', 'freshly ground pepper']
Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12–18 minutes. Let cool slightly; season with salt and pepper.
Chutney can be made 1 week ahead. Let cool; cover and chill.
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