Spicy Cranberry Chutney
From Heart of the Artichoke by David Tanis (Artisan)
3 cups fresh cranberries
¾ cup sugar
One 2-inch piece ginger, peeled and finely slivered
Grated zest of ½ orange
½ teaspoon salt
½ teaspoon cayenne
1 jalapeno, seeded and finely diced
Put the cranberries and sugar in a shallow saucepan or a wide skillet over medium heat, stirring well to dissolve the sugar. Simmer for a few minutes, then add the ginger, orange zest, salt, and cayenne. Continue cooking until the mixture thickens slightly, about 10 minutes.
Stir in the jalapeno. Transfer to a serving bowl and let it cool and jell in the refrigerator before serving.
