Cranberry, Ginger And Lemon Chutney
Grrrrrgh!
Course : Chutney
From: HungryMonster.com
Serves: 12
 

Ingredients:

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

Preparation:

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. In a medium nonreactive saucepan, combine the cranberries, diced lemon and zest, sugar, ginger, onion, garlic, jalapeno, cinnamon stick, mustard, and salt. Bring to a boil over medium heat, stirring often to 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.

 

Nutritional Information:

163 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 36g Carbohydrate; 6mg Cholesterol; 94mg Sodium