Cranberry Chutney

 This makes a great addition to your Holiday table. Whether as a condiment for a main course (we like to use it with roast  duck) or as an addition to a cheese platter, it brings a lot of flavor in  a small serving. That it's all made in just one pot makes it an easy dish to create. Enjoy!

• 1 cup fresh or frozen whole cranberries
• 1/2 cup craisins (dried, sweetened cranberries)
• 1 lime
• 1 inch fresh ginger root, peeled and grated
• 3 garlic cloves, peeled and minced
• 1 jalapeno pepper, finely chopped (keep ribs and seeds to your heat preference -- I leave half the pepper with ribs and seeds before chopping)
• 1 tbs chopped fresh rosemary, or 2 tsp crumbled dried rosemary
• 1 cup packed dark brown sugar
• 1 cup distilled white vinegar
• 1/2 cup water
• 1 nonreactive pot (I use a small, oval, enamel-coated dutch oven)

Zest the rind of the lime into the pot (make sure not to get into the white pith below the green rind). Remove the white pith and coarsely chop the flesh of the lime and add the flesh to the pot. Add all other ingredients and stir to mix. Put on high heat and bring to a boil. Lower the heat to a light simmer and cook for 1 hour. Remove from heat, let cool, then and store in refrigerator in a glass or plastic container -- end product will be 1 pint. Cranberry Chutney can be enjoyed right away, but it is better after having a day or two to come together. It can be stored in the refrigerator for several weeks, but I doubt it will last that long!