Grate the yellow zest from the lemon. Using a small sharp paring knife, cut away and discard the thick white pith. Cut the lemon crosswise in half and pick out the seeds with the tip of the knife. Dice the lemon into 1/4 inch pieces. In a medium nonreactive saucepan, combine the cranberries, diced lemon and zest, sugar, ginger, onion, garlic, jalapeno, cinnamon stick, mustard, and salt. Bring to a boil over medium heat, stirring often to dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. Cool completely. (The chutney can be prepared up to 1 week ahead, covered tightly and refrigerated). Remove the cinnamon stick just before serving. Serve at room temperature. GMT RECIPES http://www.wfaa.com/gmt/recipe.html Notes: Makes about 3 cups; 12 servings MC faormatted using NTS & MC Buster on 01/21/99 Recipe by: GMT RECIPES
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 12|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 10.2mg||0 %|
|Potassium 55.2mg||1 %|
|Total Carbohydrate 112.8g||33 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 110.6g|
|Protein 0.4g||1 %|
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Calories per serving: 435
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