<http://schema.org/recipeInstructions>
" Fill 3-quart saucepan with water; cover and heat to boiling on high. Add onions and cook, uncovered, 2 minutes. Drain onions and add to medium bowl of ice water to stop cooking; drain again. When cool enough to handle, slice off and discard root end of onion; squeeze from opposite end. Onion will slip out of skin; discard skin. Repeat with remaining onions. In 5-quart saucepot, stir together figs, water, sugar, vinegar, and coriander seeds until sugar dissolves. Heat to boiling, then add onions and apples. Reduce heat to medium-low; simmer 25 minutes or until apples are tender. Add cranberries and simmer 10 minutes or until a few cranberries pop, stirring occasionally. Spoon chutney into serving bowl; cover and refrigerate 3 hours or up to 4 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9632/cranberry-apple-chutney-recipe/>