Cranberry Sage Chutney

By á-170456

Ingredients

• 6 cups cranberries
• 1 1/2 cups sugar
• 1 orange unpeeled, seeded, and chopped
• 1 cup orange juice
• 1 small onion finely chopped
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 12 dried dates pitted, chopped
• 1/4 cup chopped crystallized ginger
• 1/2 cup cider vinegar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 3 tablespoons chopped fresh sage divided

Details

Servings 1

Preparation

Step 1

Place the cranberries, sugar, orange, orange juice, onion, raisins, almonds, dates, ginger, cider vinegar, salt, mustard and 1 tablespoon of the sage in a non-aluminum saucepan 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, 5 to 10 minutes. Add the remaining 2 tablespoons of sage.

The chutney will keep, refrigerated, for up to 6 months. Or ladle it into sterilized jars and can accordingly.

This recipe yields 1 3/4 quarts.

Each tablespoon: 44 calories; 44 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 12 grams carbohydrates; 0 protein; 0.88 gram fiber.