Cranberry, Ginger And Lemon Chutney

Recipe Ingredients

1 cup	237ml	Lemon (medium)
1		Fresh or frozen cranberries - (12 oz)
2 cups	396g / 13oz	Granulated sugar
1/2 cup	118ml	Crystallized ginger in 1/4" dice - - (abt 2 1/2 oz)
1/3 cup	20g / 0.7oz	Finely chopped onion
1		Garlic clove - minced
1		Jalapeno pepper - seeded and minced
1		Cinnamon stick
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Grate the yellow zest from the lemon. Using a small sharp paring knife, cut away and discard the thick white pith. Cut the lemon crosswise in half and pick out the seeds with the tip of the knife. Dice the lemon into 1/4-inch pieces.

Combine zest, lemon pieces and remaining ingredients in a medium nonreactive saucepan. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. Let cool completely. (The chutney can be prepared up to 1 week ahead, covered tightly and refrigerated.)

Remove the cinnamon stick just before serving. Serve at room temperature.

Yield: About 3 cups; 12 servings.

Source:
St. Louis Post-Dispatch - 11-23-1998 - From cooking teacher Rick Rodgers , author of Thanksgiving 101 (Broadway, $15)

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