Cranberry chutney with sage and ginger

November  5, 2018
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  • 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
  • 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)
  • 1 teaspoon mustard seed, whole or ground or other hot spice (3g)
  • 1/2 cup onion or mixture of celery, fennel or garlic(80g)
  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. 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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