In a large pot over medium high heat, bring the cider [juice or water] to a boil.
Add the sugar and stir until dissolved, bringing up to a boil [takes about 5 minutes].
Add the cranberries and optional dried apricots. [If your cranberries are frozen, bring the mixture back to a boil before continuing.]
Add the quartered fresh figs, citrus juice, extract, and spices, and return to a boil.
Reduce heat to medium low, boiling gently and stirring occasionally, until most all of the berries have burst and the liquid thickens considerably. Be sure to stop when the sauce begins to sheet on a metal spoon. [At least 15 minutes. Larger batches take longer. I prefer a jammy sauce, so I do tend to cook anywhere from 15-55 minutes.]
Add the whisky and citrus zest and stir to incorporate.
Boil the mixture on low, again, stirring occasionally, until the liquid once again sheets on a metal spoon.
Remove from heat.
At this point, the sauce may be ladled into hot sterilized jars and canned using a boiling water bath [leaving .25-in headspace in jars and processing for 15 minutes.]
Or, ladle the sauce into containers, cool, seal, and store in the refrigerator for up to a week.