Spicy Cranberry Chutney

  • 8 cups fresh or frozen cranberries , (2 pounds)
  • 2 shallots , minced
  • 2 jalapeno peppers , seeded and minced
  • 2 cloves garlic , minced
  • 1 1/2 cups packed light brown sugar
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups red-wine vinegar
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons whole mustard seeds
  • 1 tablespoon freshly grated orange zest
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons salt

Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.

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