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
6 cups or 3 pints
cranberries, fresh or frozen (660g)
1 1/2 cups
cider vinegar (120 ml)
crystallized ginger, chopped (25g)
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)
almonds, slivered or another nut (25g)
orange, whole chopped or other citrus (160g)
orange or other citrus juice (250 ml)
mustard seed, whole or ground or other hot spice (3g)
onion, chopped, or celery, fennel or garlic(80g)
In This Recipe
Chop the orange and dates, combine all but 1 tbsp fresh sage in a medium size non-aluminum saucepan.
Over moderate heat, cook, stirring, until sugar dissolves.
Increase heat, cook, stirring until berries pop & mixture thickens slightly.
Add remaining tablespoon of fresh sage, cook 1 minute. Remove from heat.
Ladle into clean containers for storage in fridge (6 mo) or freezer (one year). Let cool. Put away in fridge or freezer.
If you like and have the equipment, sterilize, pack in canning jars and store at room temperature minimum 1 year.
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.