Cranberry, Ginger and Lemon Chutney

By Hklbrries

This can be prepared up to 1 week ahead, Rodgers says; many of his friends make quarts of it at Christmas for gift-giving. Crystallized ginger is available at Asian-markets, as well as many supermarkets and specialty food stores.

Ingredients

• 1 medium lemon
• 1 (12 ounce) bag fresh or frozen cranberries
• 2 cups sugar
• 1/2 cup diced (1/4-inch) crystallized ginger (about 2 1/2 ounces)
• 1/3 cup finely chopped onion
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 cinnamon stick
• 1/2 tsp dry mustard
• 1/2 tsp salt

Preparation

Step 1

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 all 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. 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.