Gingered Cherry Tomato Chutney Makes 1 1/2 cups 2 1/2 cups cherry tomatoes 1 c. sugar 1 lemon, thinly sliced and quartered (including the peel) 1 cinnamon stick, broken in half 1/3 c. white wine vinegar 1/2 tsp. salt 4 whole cloves 1/4 c. (1 oz.) finely chopped crystallized (candied) ginger   Place all the ingredients in a large saucepan.  Bring to a boil, reduce heat, cover and simmer for 10 minutes.  Uncover and boil gently for 30-35 minutes, stirring occasionally.  Remove cloves and cinnamon stick pieces.   Serve with grilled turkey or chicken.  Will keep for 4 weeks in the refrigerator.