Cranberry Chutney (With Ginger & Sage) Recipe

Name: Cranberry Chutney (With Ginger & Sage)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Core ingredients; 6 cups cranberries, fresh or frozen (660g); 1 1/2 cups sugar (300g); 1/2 cup cider vinegar (120 ml); 1/4 cup crystallized ginger, chopped (25g); 3 tablespoons FRESH sage, chopped (6g); Important additions (you can omit or vary them tremendously); 1 1/4 cups dried dates and raisins or other dried fruit (total 200g); 1/4 cup almonds, slivered or another nut (25g); 1 cup orange, whole chopped or other citrus (160g); 1 cup orange or other citrus juice (250 ml); 1 teaspoon mustard seed, whole or ground or other hot spice (3g); 1/2 cup onion, chopped, or celery, fennel or garlic(80g)

Servings: persons

Core ingredients
6 cups cranberries, fresh or frozen (660g)
1 1/2 cups sugar (300g)
1/2 cup cider vinegar (120 ml)
1/4 cup crystallized ginger, chopped (25g)
3 tablespoons FRESH sage, chopped (6g)
Important additions (you can omit or vary them tremendously)
1 1/4 cups dried dates and raisins or other dried fruit (total 200g)
1/4 cup almonds, slivered or another nut (25g)
1 cup orange, whole chopped or other citrus (160g)
1 cup orange or other citrus juice (250 ml)
1 teaspoon mustard seed, whole or ground or other hot spice (3g)
1/2 cup onion, chopped, or celery, fennel or garlic(80g)

1
Chop the orange and dates, combine all but 1 tbsp fresh sage in a medium size non-aluminum saucepan.
2
Over moderate heat, cook, stirring, until sugar dissolves.
3
Increase heat, cook, stirring until berries pop & mixture thickens slightly.
4
Add remaining tablespoon of fresh sage, cook 1 minute. Remove from heat.
5
Ladle into clean containers for storage in fridge (6 mo) or freezer (one year). Let cool. Put away in fridge or freezer.
6
If you like and have the equipment, sterilize, pack in canning jars and store at room temperature minimum 1 year.
7
Notes: if using dried fruit in large pieces, chop before adding to mixture. Instead of dried mustard, it's possible to use 1 tsp prepared, wasabi or horseradish. Shallot, spring onion, white part of leeks may be used instead of regular onion.

461

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Core ingredients, 6 cups cranberries, fresh or frozen (660g), 1 1/2 cups sugar (300g), 1/2 cup cider vinegar (120 ml), and more.

Yes, Cranberry Chutney (With Ginger & Sage) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Chutney (With Ginger & Sage)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions