Cranberry-Sage Chutney

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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.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind