Cranberry Fig Chutney

My aunt and I made this chutney for Thanksgiving dinner, but I'm posting it now because I think it would also be amazing with a New Year's day feast or any special occasion dinner.  The chutney isn't too sweet, and the flavors are really complex and delicious.  Although we (obviously) had it with turkey, I think it would actually also be quite good with other meats, like roast chicken or pork.  I really like the fruits here - the tart cranberries plus the dried figs and golden raisins make the perfect combination of flavors.  The fresh ginger also adds a really excellent zing.

Cranberry Fig Chutney (adapted from food52, original recipe here)

12 ounces fresh cranberries
1/4 cup yellow onion, diced
1 cup brown sugar
1/2 cup orange juice
1/2 cup white vinegar
1/4 cup golden raisins
8 dried figs, stems pinched off and cut into eighths
2 T fresh ginger, finely minced
1 T lemon juice
1 tsp mustard seeds
1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 tsp red pepper flakes
Pinch ground cloves
1/3 cup walnuts, roughly chopped
1 tsp fresh thyme, finely minced

Add all the ingredients to a heavy-bottomed saucepan except the walnuts and thyme and bring to a boil.  Lower heat to a simmer and cook for 20-25 minutes, stirring occasionally,  until the cranberries are burst and the chutney thickens slightly.  Remove from the heat and stir in the nuts and thyme.