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Cranberry Sage Chutney

Courses: Sauces

Recipe Ingredients

6 cups 558g / 19ozCranberries
1 1/2 cups 297g / 10ozSugar
1   Orange - unpeeled, seeded,
  And chopped
1 cup 237mlOrange juice
1 cup 62g / 2.2ozOnion - finely chopped (small)
1/4 cup 40g / 1.4ozRaisins
1/4 cup 23g / 0.8ozSlivered almonds
12   Dried dates - pitted, chopped
1/4 cup 36g / 1.3ozChopped crystallized ginger
1/2 cup 118mlCider vinegar
1 teaspoon 5mlSalt
1 teaspoon 5mlGround mustard
3 tablespoons 45mlChopped 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.

The Los Angeles Times, 12-12-2001


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