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Sauces and Condiments

Cranberry Sage Chutney

Sure, a blue box from Tiffany takes your breath away. And a convertible parked in the driveway with a bow on it is, well, hard to top. But sometimes a holiday gift with a handmade quality can mean just as ... Read more

Total tme: 30 minutes | Makes 1 3/4 quarts
  • 6 cups cranberries
  • 1 1/2 cups sugar
  • 1 orange, unpeeled, chopped and seeded
  • 1 cup orange juice
  • 1 small onion, finely chopped
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 12 dried dates, pitted and chopped
  • 1/4 cup chopped crystallized ginger
  • 1/2 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 3 tablespoons chopped fresh sage, divided

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.

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