- 1 jalapeño pepper, seeded and finely chopped
- 2 cups fresh cranberries, halved
- 1 teaspoon lime juice
- 2 teaspoons lime zest, finely grated
- 1/3 cup granulated white sugar
- ¼ cup water
- salt and fresh ground black pepper to taste
- 8 cups freshly popped corn
- Combine together jalapeño, cranberries, lime juice and lime zest in a food processor. Process until pureed and smooth. Strain over a saucepan. Add sugar, water, salt and pepper. Cook over medium heat until it reaches boiling point, stirring frequently. Reduce heat to medium-low and continue to simmer while stirring, until thickened, about 25 to 30 minutes. Remove from heat and pour into a wide bowl or deep dish. Add popped corn and toss until coated.
- Transfer coated popcorn onto a baking pan lined with wax paper. Spread out, separating any clusters with a spoon. Allow to cool before serving.
- For variety, replace cranberries with ripe mango and replace lime with orange or other citrus fruit. You may also add a pinch of cayenne pepper to the chutney just before tossing with popcorn.
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