Method

Seed the hot pepper.  Cut the crystallized ginger into midsize or large pieces.  Grate or cut in slivers the outer lemon rind.  Discard all pith and seeds.  Dice the lemon; retain the pulp and lemon juice.  In a stainless-steel pot, boil all the ingredients until thick and the cranberries pop open.  Alternately, set aside half of the ginger to add at the very end.

Jar, Seal, Refrigerate. Or - Jar, Seal. Freeze. Or - Jar, Seal, Process in Rolling Water Bath 15 minutes, processing in 8 ounce jars.  Adjust for altitude if necessary. 

* Cinnamomum zeylanicum Nees. is tan in color, not brown.  Remember to leave 6-percent headspace to allow for expansion in both canning jars and freezer containers.  Allow the chutney to cool before freezing.  Purchase good quality crystallized ginger and true cinnamon sticks. 

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Reprinted with permission from © Beverly Ellen Schoonmaker Alfeld, Pickles to Relish,
published by Pelican Publishing Company   click for book review