Holiday Treat - Cranberry Chutney

This is a repost of a previous recipe that is perfect for the Holiday Season we are in the midst of. This chutney goes great with poultry, especially duck, or pork and also adds a nice kick when added to sauteed vegetables. You can also add it to a cheese platter - it's a great accompaniment to those richer double and triple creme cheeses. And, if you like to give homemade gifts to family and friends, you can't go wrong with this chutney. That it's all made in just one pot also makes it an easy dish to create. I hope you try it!

• 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!