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.
- 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
- 1 Tbsp fresh sage, chopped (additional)
- Zest of one Orange (see above)
- Dutch oven or large pot
- Large spoon
- 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.
- Remove from heat, add the orange zest and remaining Tablespoon of sage.
- 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.