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Spicy Cranberry Chutney

http://www.eatingwell.com/recipes/spicy_cranberry_chutney.html

From EatingWell:  Fall 2004

What could be better with a simple roast or grilled vegetables than a spicy fruit chutney? Nothing, except knowing it was a gift from someone you cherish. Consider including a decorative serving spoon, tied to the side of the jar with raffia.

5 cups (five 1/2-pint jars) | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 8 cups fresh or frozen cranberries, (2 pounds)
• 2 shallots, minced
• 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 1 1/2 cups packed light brown sugar
• 1 1/2 cups granulated sugar
• 1 1/2 cups red-wine vinegar
• 2 tablespoons minced fresh ginger
• 2 tablespoons whole mustard seeds
• 1 tablespoon freshly grated orange zest
• 1 tablespoon freshly grated lemon zest
• 2 teaspoons salt

Preparation

1. Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.

Nutrition

Per tablespoon : 35 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 0 g Protein; 1 g Fiber; 58 mg Sodium; 15 mg Potassium

Exchanges: 1/2 other carbohydrate

Tips & Notes

• Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage, visit homecanning.com for detailed instructions.