Cranberry Chutney (With Ginger & Sage)

• 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.

ingredients, cranberries, sugar, cider vinegar, crystallized ginger, fresh sage, additions, dates, almonds, orange, orange, ground, onion

Taken from food52.com/recipes/78152-cranberry-ginger-sage-chutney (may not work)