| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Good, Morning, Texas |
12 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
http://www.wfaa.com/gmt/recipe.html
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.
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