Cranberry Sage Chutney

Recipe Ingredients

6 cups	558g / 19oz	Cranberries
1 1/2 cups	297g / 10oz	Sugar
1		Orange - unpeeled, seeded,
		And chopped
1 cup	237ml	Orange juice
1 cup	62g / 2.2oz	Onion - finely chopped (small)
1/4 cup	40g / 1.4oz	Raisins
1/4 cup	23g / 0.8oz	Slivered almonds
12		Dried dates - pitted, chopped
1/4 cup	36g / 1.3oz	Chopped crystallized ginger
1/2 cup	118ml	Cider vinegar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground mustard
3 tablespoons	45ml	Chopped fresh sage - divided

Recipe Instructions

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.

Source:
The Los Angeles Times, 12-12-2001

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