Cranberry ginger chutney

Rinse the cranberries in a sieve under running water and let them drain well. Cut the apple into cubes, the figs into pieces and grate the ginger. Mix the cranberries in a pan with apple, fig, ginger, gingerbread, mustard, orange juice and sugar. Bring all of this to the boil while stirring and let it cook slowly for 25-30 minutes until it becomes a nice chutney. If necessary, season with more sugar.

Let the chutney cool down and store it in a refrigerator box until use. Spoon the chutney into small pots and put them on the cheese board.