Braden Family Cookbook
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.
Can this chutney using
correct canning methodology or you can keep it in the refrigerator until mold
starts to grow on the top. The mold
is the signal that it is no longer safe to eat.