Cranberry, Ginger, and Lemon Chutney

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Book Description

Getting ready for your first turkey or dissatisfied with the dry results you got last year? Not to worry--"Mr. Thanksgiving," Rick Rodgers, is here to teach Thanksgiving 101. And he ought to know. For the last eight years he has been traveling the country to teach his class as the media spokesperson for Perdue Farms, an industrial giant among turkey producers.

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Thanksgiving 101

Authors: RICK RODGERS

Date: October 1998

ISBN: 0767901363

Publisher: Broadway

Paperback

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Cranberry, Ginger,
and Lemon Chutney
Recipe from: Thanksgiving 101
by RICK RODGERS
Cookbook Heaven at Recipelink.com

Asking me which of these cranberry sauces is my favorite is like asking who is my favorite relative. I will say that this is my most requested cranberry sauce recipe. As a matter of fact, many friends of mine now make quarts of this chutney at Christmas time for gift-giving. Crystallized ginger can be purchased inexpensively at Asian markets. It can also be found at many supermarkets and specialty food stores, where it gets pricey

Makes about 3 cups, 12 servings

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

Using a grater, remove the yellow zest from the lemon. Using a small, sharp paring knife, cut away and discard the thick white pith. Cut the lemon in half horizontally 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 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.

Make-Ahead: The chutney can be prepared up to 1 week ahead, cooled, covered, and refrigerated.

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