Recipe: Rick Rodgers' Cranberry, Ginger, and Lemon Chutney (make ahead)

CRANBERRY, GINGER, AND LEMON CHUTNEY

"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."

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 jalape o 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.

TO MAKE AHEAD:
The chutney can be prepared up to 1 week ahead, cooled, covered, and refrigerated.

*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
Source: Thanksgiving 101 by Rick Rodgers