Thanksgiving Cranberry Chutney

Here is a delicious cranberry chutney that will make your Thanksgiving feast a special one. You can prepare this well in advance and store in the refrigerator until ready to serve.

Makes: enough for a up to 10-12 people.

Cook & Prep Time: 15-25 minutes.

Ready

Step 0ne

• 1.5 cups cranberries (1 12oz bag will do fine)
• ½ un-peeled orange, zested and then chopped
• ½ cup orange juice
• ½ onion, finely chopped (preferably white onion)
• ¾ cup sugar
• ¼ cup crystallized ginger
• ¼ cup slivered almonds
• ¼ cup raisins
• 6 dates, chopped
• ¼ cup cider vinegar
• ½ tsp mustard powder (regular mustard can be substituted)
• 2 Tbsp fresh sage, chopped
• 1 Tbsp Grand Marnier or Triple Sec
• 1 tsp salt

Step Two

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

Set

• Large sauce pan, pot or dutch oven
• Large spoon

Go

1. Place all the step one ingredients into a large sauce pan and set over a medium heat. Stir until cranberries begin to pop, about ten mintues.
2. Remove from heat.
3. Let cool 5 minutes and add the orange zest and remaining Tablespoon of sage.
4. Serve at room temperature.

What you should know

Note: this is a ½ recipe for Cranberry sage chutney which I find is good for very large parties or lots of leftovers. This half recipe is more than sufficiant for parties of 12 or less.