Cranberry sage chutney

Here’s a cranberry sauce that will make the driest of birds taste great and take a perfectly done turkey to a whole new level. So whether you are planning a large holiday feast or simply attending one, here’s a side dish that is all but guaranteed to make the meal a special one.


Step 0ne

  • 6 cups cranberries
  • 1 unpeeled orange, zested and then chopped
  • 1 cup orange juice
  • 1 onion, finely chopped
  • 1 ½ cups sugar
  • ¼ crystallized ginger
  • ¼ cup slivered almonds
  • ¼ cup raisins
  • 12 dates, chopped
  • ½ cups cider vinegar
  • 1 tsp mustard powder (regular mustard can be substituted)
  • 3 Tbsp fresh sage, chopped
  • 2 Tbsp Grand Marnier or Triple Sec
  • 1 tsp salt

Step Two

  • 1 Tbsp fresh sage, chopped (additional)
  • Zest of one Orange (see above)


  • Dutch oven or large pot
  • Large spoon


  1. Place all the step one ingredients into a Dutch oven and set over a medium heat. Stir constantly until cranberries begin to pop, about ten mintues.
  2. Remove from heat, add the orange zest and remaining Tablespoon of sage.
  3. Serve at room temperature.

What you should know

Should there be any leftovers, you can store this chutney in the refrigerator for up to six months.

Re: Cranberry sage chutney

This sounds great! Here are some suggestions for leftover chutneys:

• Turn chutney into a glaze for grilling or broiling: puree chutney and thin with a little canola or vegetable oil. Glaze food about 10-12 minutes before it is finished.

• Use as a companion for cheese course.

• Puree and add 2-3 tbsp to extra virgin olive oil, vinaigrette, or sour cream for salad dressing.

• Puree and whip into butter or cream cheese as a great spread.

• With less savory chutneys(or omit mustard and sage from the above recipe), Puree and top custurds. Add brown sugar and caramelize with torch or broiler.

Re: Cranberry sage chutney