Cranberry sage chutney

Here’s a cranberry sauce that will make the driest of birds taste great and take a perfectly done turkey to a whole new level. So whether you are planning a large holiday feast or simply attending one, here’s a side dish that is all but guaranteed to make the meal a special one.

Ready

Step 0ne

• 6 cups cranberries
• 1 unpeeled orange, zested and then chopped
• 1 cup orange juice
• 1 onion, finely chopped
• 1 ½ cups sugar
• ¼ crystallized ginger
• ¼ cup slivered almonds
• ¼ cup raisins
• 12 dates, chopped
• ½ cups cider vinegar
• 1 tsp mustard powder (regular mustard can be substituted)
• 3 Tbsp fresh sage, chopped
• 2 Tbsp Grand Marnier or Triple Sec
• 1 tsp salt

Step Two

• 1 Tbsp fresh sage, chopped (additional)
• Zest of one Orange (see above)

Set

• Dutch oven or large pot
• Large spoon

Go

1. Place all the step one ingredients into a Dutch oven and set over a medium heat. Stir constantly until cranberries begin to pop, about ten mintues.
2. Remove from heat, add the orange zest and remaining Tablespoon of sage.
3. Serve at room temperature.

What you should know

Should there be any leftovers, you can store this chutney in the refrigerator for up to six months.