Makes about 3½ pints
• 1 lb. cranberries
• 1 lb. fresh figs
• 2 pippin apples (or other firm, tart green apples)
• 2 lemons
• ½ cup water
• 2 lbs. sugar
• 2 Tbs. kirsch
1. Wash the cranberries and pick them over, discarding any that are soft or brown. Trim the stems off the figs, quarter the figs lengthwise, and slice them thinly. Peel and core the apples and coarsely chop them. Slice 1 of the lemons and remove all the seeds, then chop it finely, peel and all, or put it through the coarse blade of a food mill. Squeeze and reserve the juice of the second lemon and discard the rind.
2. Combine the cranberries, figs, apples, chopped lemon, lemon juice, and water in a large, heavy-bottomed enameled kettle, and heat gently, stirring, until the berries begin popping and releasing their juice. Bring the mixture to a simmer and cook it, stirring often, until all the fruit is tender.
3. Add the sugar and stir over low heat until it is completely dissolved. Bring this mixture to a hard, spitting boil, and keep it boiling, stirring often with a long-handled wooden spoon, until it sets—about another 8 to 10 minutes. Add the kirsch, stir it in, and cook another minute or so, then ladle into hot, sterile jars, leaving about ¼ inch of headroom, and seal. Allow the jars to cool, then wipe them off, label, and store in a cool, dry place.
