Cranberry, Ginger And Lemon Chutney

Course : Chutney
Serves: 12
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 medium lemon
12 ounces cranberries -- fresh or frozen
2 cups sugar
1/2 cup crystallized ginger -- diced 1/4-inch
1/3 cup finely chopped onion
1 clove garlic -- minced
1 medium jalapeno pepper -- seeded and minced
1 piece cinnamon stick
1/2 teaspoon dry mustard
1/2 teaspoon salt

Preparation / Directions:

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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chutney Recipes