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
- 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
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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. |
