Cranberry~Jalapeno Chutney

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   Like most chutney recipes, this one is pretty simple to prepare. Once you prep your ingredients, it all goes into the preserving pan at the same time, and happily cooks away, without needing too much supervision. The jalapeno pepper gives this chutney a bit of spiciness, but overall it's a complex combination of sweet, savory, and tart too, all at the same time.

--> Please chop ingredients by hand. If you use a food processor, the ingredients will probably end up too small, which results in a finished product that resembles an unappealing mush. You want to be able to recognize the ingredients in your chutney.

Makes ~3 half pints

• 1 12 oz. bag of fresh or frozen whole cranberries (3 cups)
  
• 1 small onion, chopped, about 1/2  cup
• 1 small jalapeno pepper*, seeded and chopped
• 1 lemon, zested and juiced
• 1/2 cup raisins
• 1/2 cup crystallized ginger, chopped
• 1 clove of garlic, minced
• 1 cup brown sugar
• 1 cup white sugar
• 1 cup apple cider vinegar
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon (sea) salt
• 1/2 teaspoon ground cinnamon

*Be very careful when working with fresh jalapeno peppers. Always wear disposable gloves. Never touch your face when working with hot peppers! I have a small plastic cutting board that I use exclusively for prepping hot chiles. The Capsaicin oils are difficult to remove and you don't want cross-contamination.

Combine all ingredients in a large, heavy-bottomed, non-reactive pan. (In other words, don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.)

Cook over medium-low heat, stirring occasionally, for a few minutes. Once the cranberries start to pop, you can mash them a bit with the back of a large spoon. Because of the high levels of natural pectin in the cranberries, it will thicken quickly. Total cooking time is only 10-15 minutes. It will continue to thicken after being processed, so remove from heat BEFORE it is the consistency you want.

Ladle into clean jars, run a table knife around the edges to remove any air bubbles, and then wipe rims spotlessly clean. Place a warm seal on the jar, and then screw on a band finger-tight.

Process in a boiling water bath 10 minutes. Remove the jars from the kettle and let them sit in a draft-free place overnight. Store in a cook dark place for up to one year. If by any chance, a jar fails to seal, store in the refrigerator and use within 6 months, or within one month after opening.

Constructing Chutney.

Cranberry Blog (Sauce, Chutney and Syrup)