• 1 medium lemon
  
• 12-ounce bag fresh or frozen cranberries
  
• 2 cups sugar
  
• 1/2 cup diced (1/4-inch) crystallized ginger
  
• 1/3 cup finely chopped onion
  
• 1 garlic clove, minced
  
• 1 jalapeno pepper, seeded and minced
  
• 1 cinnamon stick
  
• 1/2 dry mustard
  
• 1/2 ts salt
  

Grate the yellow zest from the lemon. Using a small sharp paring knife, cut away and discard the thick white pith. Cut the lemon crosswise in half and pick out the seeds with the tip of the knife. Dice the lemon into 1/4-inch pieces.

Combine all ingredients in a medium nonreactive saucepan. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. Cool completely. (The chutney can be prepared up to 1 qweek ahead and covered tightly and refrigerated.)

Remove the cinnamon stick just before serving. Serve at room temperature. Makes about 3 cups, 12 servings.