Step 1Place 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.
Step 2The 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.