recipecommunity | Cranbery, Ginger, and Lemon Chutney

This is a tasty alternative to ordinary cranberry sauce. I have grown addicted to its more complex and slightly spicy flavor. It's good with turkey, but also wonderful with duck and other game meat.

Cranberry, Ginger, and Lemon Chutney

1 medium lemon
1 garlic clove, minced
1 cinnamon stick
2 c. sugar
½ t. dry mustard
½ t. salt
12 oz. cranberries (fresh or frozen)
½ c. crystallized ginger, finely diced
1/3 c. finely chopped onion
1 jalapeno pepper, seeded and minced

Grate yellow zest from lemon. Cut away and discard white pith. Halve lemon crosswise; pick out seeds. Cut into ¼-inch dice. In stainless steel or glass pan, combine all ingredients. Bring to boil, stirring to help dissolve sugar. Reduce heat; simmer until sauce is thick and cranberries have burst. Remove cinnamon stick just before serving. Serve at room temperature.

Makes 12 servings.