Braden Family Cookbook

Chuck Braden

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CRANBERRY CHUTNEY                           K.F.B. Original

1 medium lemon

12 oz fresh or frozen cranberries

½ cup finely diced crystallized ginger

(or, to substitute for ginger use ½ cup golden raisins & 1/4 cup finely minced fresh ginger, use the young ginger if you can get it)

1/3 cup finely chopped onion

1 jalapeno pepper, seeded and finely minced

1 - 2 cloves minced fresh garlic (your choice on the amount)

1 cinnamon stick

2 cups sugar

½ tsp. dry English or Japanese mustard

½ Tsp. salt

Peel zest from lemon in strips leaving the white pith.  Cut away and discard the white pith.  Finely mince the lemon zest.  Halve lemon, remove seeds & cut into 1/4 inch dice.  In a s/s pan, combine all ingredients, bring to a boil, then simmer at medium to medium low heat until the cranberries burst.  Remove cinnamon stick before serving.  Makes about 16 - 18 oz.