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Cranberry-Sage Chutney

6 cups cranberries
1 1/2 cups sugar
1 orange, unpeeled, chopped and seeded
1 cup orange juice
1 small onion, finely chopped
1 cup raisins
1/2 cup of slivered almonds
12 dried dates, chopped
1 cup cyrstallized ginger
1 cup of cider vinegar
1 Tsp, salt
1 Tsp. dry mustard
3 Tbsp. chopped fresh sage or 1 Tbsp. dried

• Place all ingredients except 2 Tbsp. of the sage in a non-aluminum pan and cook over medium-low heat, stirring until the sugar dissolves.
• Increase the heat and boil until the berries pop and the mixture thickens slightly, about 5 to 10 minutes.
• Ladle into a sterilized container and seal tightly. Can be stored for up to 6 months.