Cranberry, Ginger and Lemon Chutney

1 medium lemon
12 ounces fresh or frozen cranberries
½ cup crystallized ginger, finely diced
1 jalapeño pepper, seeded and minced
1 garlic clove, minced
1 cinnamon stick
2 cups sugar
½ teaspoon dry mustard
½ teaspoon salt

Grate yellow lemon rind. With a sharp serrated knife, cut away the white under rind and discard. Cut the lemon crosswise and remove seeds, then cut the lemon flesh into 1/4 inch dive. In non-reactive pot (glass, stainless steel, or enamel lined) combine all ingredients. Bring to a boil, stirring until the sugar has dissolved. Reduce heat to simmer and cook until cranberries have burst and sauce is thick. This does not take very long. Remove cinnamon stick just before serving. Serve at room temperature

This recipe appeared in Parade magazine, November 15, 1998

Tom made the chutney November 23, 1998

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