Image may be NSFW.
Clik here to view.
1 lemon
3 cups cranberries, rinsed and picked over
1 cup sugar
½ cup diced crystallized ginger (cut into ¼-inch dice)
½ onion, peeled and chopped
1 clove garlic, peeled and minced
1 jalapeño pepper, seeded and minced, or ¼ teaspoon cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon dry mustard
½ teaspoon salt
Using a microplane grater, remove all the zest (the yellow part of the rind) from the lemon. Set zest aside. With a sharp knife, slice off both poles of the lemon. With the knife, cut down between the white pith and the flesh of the lemon. Cut off all the pith and discard. Dice the flesh of the lemon, discard seeds. Set aside.
In a saucepan, combine the cranberries, lemon zest, diced lemon, sugar, ginger, onion, garlic, jalapeño, cinnamon, mustard and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a simmer.
Reduce heat, and continue to cook on low, stirring often, until cranberries pop and the mixture thickens slightly, 15 minutes or so. Taste, and add more sugar if needed. Cool completely, then refrigerate until ready to serve. Makes about 3 cups.
