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Recipe

Cranberry sage chutney

25 min • 8 to 10 servings •
Andrew Sachs
Homemade cranberry sauce with orange zest in a white bowl on a wooden table, next to a spoon and a pot.

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.

Ready

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)

    • Set

  • Dutch oven or large pot
  • Large spoon

    • Go!

  • 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.

    • Recommendations

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

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