Free Recipe Cranberry, Ginger And Lemon Chutney
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Cranberry, Ginger And Lemon Chutney Recipe
1 md Lemon
1 Bag cranberries; fresh or
-frozen
; (12-ounce)
2 c Sugar
1/2 c Crystallized ginger; diced
-1/4-inch
; (about 2 1/2
; ounces)
1/3 c Finely chopped onion
1 Garlic clove; minced
1 Jalapeno pepper; seeded and
-minced
1 Cinnamon stick
1/2 ts Dry mustard
1/2 ts Salt
Cranberry, Ginger And Lemon Chutney 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. GMT RECIPES Notes: Makes about 3 cups; 12 servings MC faormatted using NTS & MC Buster on 01/21/99 Recipe by: GMT RECIPES Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
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