One last recipe post for '07. I haven't tried any variation on this so I can in no way claim it as my own so I have to pass along the credit to "the folks at Butterball" as the the source (from a Scripps Howard piece in my local paper).
New England Cran-Maple ChutneyThis may have come from the turkey pimps at Butterball but I think this would work just exceedingly well with big slabs of ham, lamb chops or roast lamb. I don't quite see eating it with roast beef since that takes nothing more than a good Dijon-style mustard to be perfect. But I suppose you could, if you wanted to.
1 bag (12 oz) of cranberries
1 cup sugar
1 cup maple syrup
1/2 cup finely chopped onion
1/2 cup (2.5 oz) chopped crystallized ginger
2 tablespoons lemon juice
1 table spoon honey Dijon-style mustard
1 teaspoon minced fresh garlic
1 teaspoon ground cinnamon
1/2 teaspoon salt
Combine all ingredients in a heavy medium saucepan. Bring to boil on medium heat, stirring frequently.
Reduce heat to low and simmer uncovered for 1o to 15 minutes or until cranberries begin to pop and mixture thickens. Cover and refrigerate at least two hours to chill and allow flavors to blend.
I think the recipe might be improved if you used a Vidalia type (sweeter) onion and chopped it a bit larger. It would give a nice snap to the texture.