Cranberry-Ginger Chutney

In a large saucepan, combine 1-1/2 cups sugar with one cup of Champagne or white wine vinegar, one cup fresh orange juice, one tablespoon peeled and finely julienne fresh ginger, 1 medium shallot that has been minced, one cinnamon stick, and _ teaspoon of salt.
Bring all this to a boil over high heat, stirring, until the sugar is dissolved and the syrup is slightly thickened. This will take about 7 to 10 minutes.

Now add two (12 oz.) bags of fresh cranberries and boil until they burst, about 10 minutes. Remove the chutney from the heat.
Heat one teaspoon vegetable oil in a small sauté pan. Add one tablespoon and one teaspoon mustard seeds to the small sauté pan and cook over moderately high heat until the mustard seeds are toasted, about 11/2 minutes.
Next stir the mustard seeds and oil into the cranberry chutney and let cool. Discard the cinnamon stick.
Serve the cranberry chutney at room temperature or chilled.
This chutney will keep in the refrigerator for at least a week or more.