1 ½ cups Pinot Noir
12 dried figs, diced
¾ cup sugar or more to taste
3 strips fresh orange peel
2-inch piece fresh ginger, peeled and finely grated
4 cups fresh or frozen cranberries
¼ teaspoon kosher salt
1. At least 30 minutes before making the chutney, bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft. Drain, and reserve the soaking liquid.
2. Combine the sugar, 1 ½ cups of water, the reserved soaking liquid, the orange peel and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted. Add ½ of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and soaked figs and cook for 5 minutes longer.
3. Remove the orange peel and discard and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.