Christmas
Cranberry chutney with sage and ginger
- Prep time 10 minutes
- Cook time 20 minutes
- Makes 6 cups or 3 pints
Author Notes
Good for Thanksgiving or Christmas day-of meals, or day-after sandwiches. Also good in peanut butter sandwiches, or added to plain yogurt. Make whenever cranberries appear in the markets. The whole recipe is wonderful but if I don't have the extras (or the time to shop for them), I make a good simpler version with only cranberries, sugar, vinegar & two seasonings (sage, crystallized ginger). With more time & shopping, I make the fuller, richer version. May be stored in the fridge or freezer a few months. Defrost in fridge the day before you want to use. Adapted from Emelie Tolley & Chris Mead in Herbal Pantry, 1992. —Nancy
What You'll Need
Ingredients
- 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)
- For fuller and more complex version (you can omit or vary them tremendously)
-
1 1/4 cups
dried dates, raisins or other dried fruit (total 200g)
-
1/4 cup
almonds or another chopped nut (25g)
-
1 cup
orange or other whole citrus (160g)
-
1 cup
orange or other citrus juice (250 ml)
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1 teaspoon
mustard seed, whole or ground or other hot spice (3g)
-
1/2 cup
onion or mixture of celery, fennel or garlic(80g)
Directions
- 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.
- Notes: if using dried fruit in large pieces, chop before adding to mixture. Instead of dried mustard, it's possible to use 1 tsp prepared wasabi or horseradish. Shallot, spring onion, white part of leeks may be used instead of regular onion.
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