Spicy Wild Cranberry Chutney

Low-bush wild cranberries (also called lingonberries) are my favourite berry. They don't have a pit like the high-bush cranberry so they are easy to use for many different recipes.

This is my take on a classic cranberry chutney - adding jalapeno and lime to kick it up a notch.

This recipe makes three 1-cup mason jars of chutney and takes about an hour - prep to finish (not including the time spent berry picking).

Pick the wild cranberries and remove any leaves and tag-alongs.

It works well to float the berries in water as the impurities will sink.

It also works well to lay the berries out on a terry towel and roll them into a bowl. The leaves and other things will stick to the towel.

Wash the berries well.

• 8 shallots, coarsely chopped
• 1 tablespoon oil (I used coconut)
• 4 cups fresh cranberries
• 1/2 cup brown sugar, loosely packed
• 1/4 cup cider vinegar
• 6 cloves minced garlic
• 1 inch peeled fresh ginger
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 fresh jalapeno (seeded, unless you like more spice)
• Juice and zest of 2 limes

Cook the shallots first in the coconut oil over moderate heat, stirring occasionally, until softened.

Using a food processor, blend the garlic, ginger and jalapeno until they are finely chopped. Add to the shallots. Squeeze the lime juice over top and zest the lime rind into the mixture.

Stir in the remaining ingredients (sugar, vinegar, salt and pepper) and bring to a boil.

Reduce heat and simmer, stirring occasionally, until berries pop, approximately 10 minutes. Cook for an additional 5 minutes after the berries pop so that your flavours blend well.

Put glass mason jars in the oven at 200 degree Celsius while you are cooking the chutney.

Boil the jar lids in a small amount of water.

Once the chutney is cooked, put the hot chutney into the hot jars. Clean off the edges of the jar to ensure that you will get a nice seal. Put the hot jar lid on top of the jar and screw the top on securely.

Let the jars cool. You'll hear a pop when the jar seals.

You can store the chutney until you want to use it.

This spicy wild cranberry chutney is delicious when served with crackers and cheese.

You can also use it as a condiment for main dishes like turkey dinner.