One-Pot Wonders

Cranberry ginger sage chutney

November  5, 2018
Author Notes

Make whenever cranberries appear in the market or are in your freezer. To garnish roast chicken, or curry. Or with peanut butter instead of jam. Add to your Thanksgiving table. Or save for day-after turkey sandwiches. Adapted from Emelie Tolley & Chris Mead in Herbal Pantry, 1992. Have found, through making many times, that cranberries, fresh sage, crystallized ginger, cider vinegar & sugar are the 5 essentials. The other ingredients can be played as jazz riffs or omitted when the grocery store or cupboard are bare, and you'll still have a fine spread. —Nancy

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 6 cups or 3 pints
  • Core ingredients
  • 6 cups cranberries, fresh or frozen (660g)
  • 1 1/2 cups sugar (300g)
  • 1/2 cup cider vinegar (120 ml)
  • 1/4 cup crystallized ginger, chopped (25g)
  • 3 tablespoons FRESH sage, chopped (6g)
  • Important additions (you can omit or vary them tremendously)
  • 1 1/4 cups dried dates and raisins or other dried fruit (total 200g)
  • 1/4 cup almonds, slivered or another nut (25g)
  • 1 orange, whole chopped or other citrus (160g)
  • 1 cup orange or other citrus juice (250 ml)
  • 1 teaspoon mustard seed, whole or ground or other hot spice (3g)
  • 1/2 cup onion, chopped, or celery, fennel or garlic(80g)
In This Recipe
  1. Chop the orange and dates, combine all but 1 tbsp fresh sage in a medium size non-aluminum saucepan.
  2. Over moderate heat, cook, stirring, until sugar dissolves.
  3. Increase heat, cook, stirring until berries pop & mixture thickens slightly.
  4. Add remaining tablespoon of fresh sage, cook 1 minute. Remove from heat.
  5. Ladle into clean containers for storage in fridge (6 mo) or freezer (one year). Let cool. Put away in fridge or freezer.
  6. If you like and have the equipment, sterilize, pack in canning jars and store at room temperature minimum 1 year.
  7. Substitution notes: if using dried fruit in large pieces, chip before adding to mixture. For dried mustard, 1 tsp prepared, wasabi or horseradish. For regular onion: shallot, spring onion, white part of leeks.

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