Recipe: Cranberry/Jalapeno/Ginger Chutney

Recipe for Cranberry/Jalapeno/Ginger Chutney (from my Aunt Louise)

1 Big Bag of Cranberries (Costco size) or 3 reg size Bags
Maple Syrup (to taste - I use about a whole 12 oz. bottle)
Juice & Zest from three Oranges
Zest from one lemon
Crystalized Ginger (8 oz) - Chopped fine
Grated Fresh Ginger (about 2 Tbsp)

Put Cranberries in a heavy bottom Stock Pot & cover with water (the kind you like to drink!)
Bring to a boil
Add the rest of the ingredients & bring back to a boil

Adjust the Maple Syrup to taste, it should be tart, but sweet enough to enjoy.
It will thicken & develop a candied look right as it's getting done. Watch for it, then:
Add about 3-5 (chopped med/fine) Jalapenos to Serranos (check for heat before you go crazy!

Stir them in & let cool. Stores for 2-3 months in fridge, or you can 'can' to preserve in your pantry...Enjoy

My fav in on leftover Turkey & Stuffing Sandwiches! AMAZAZING!