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Cranberry Sage Chutney

Time 30 minutes
Yields Makes 1 3/4 quarts
Cranberry Sage Chutney
1

Place the cranberries, sugar, orange, orange juice, onion, raisins, almonds, dates, ginger, cider vinegar, salt, mustard and 1 tablespoon of the sage in a non-aluminum saucepan and cook over medium-low heat, stirring until the sugar dissolves. Increase the heat and boil until the berries “pop” and the mixture thickens slightly, 5 to 10 minutes. Add the remaining 2 tablespoons of sage.

2

The chutney will keep, refrigerated, for up to 6 months. Or ladle it into sterilized jars and can according to the instructions in the accompanying story.


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