Spicy Cranberry Relish
Peel, halve, and chop the shallots. Trim the woody ends from the lemongrass, remove the outer leaves, and finely dice. Peel and finely grate the garlic and ginger. Finely dice the chili. Peel the papaya, remove the seeds, and cut into small cubes. Chop the cranberries. Mix the prepared ingedients with the grated coconut, coconut milk, and sugar in a pot.
Bring the mixture to a boil, then cover. Cook for 15 minutes over medium heat, stirring often. The consistency should be jam-like when done. Fill prepared jars to the brim with the relish and seal tightly.