chutney + buddies

This colorful, if disparate collection of ingredients will soon become cranberry sage chutney. It's delicious on leftover turkey sandwiches! I plan to take some as hostess gifts and send others along with my running pals as they travel to see their families. We ended our run today in a full out group hug with wishes of safe travel and great happiness to have one another. Aren't friends grand?!?

Cranberry Sage Chutney - The Herbal Pantry, Emelie Tolley

6 c. cranberries

1 1/2 c. sugar

1 unpeeled orange, chopped and seeded

1 c. orange juice

1 small onion, finely chopped

1/4 c. raisins

1/4 c. slivered almonds

12 dried dates, chopped (I forgot to get these on my grocery outing. Can't bear the thought of going again. I used orange essence prunes instead.)

1/4 c. crystallized ginger

1/2 c. cider vinegar

1 t. salt

1 t. dry mustard

3 T chopped fresh sage

Place all ingredients except 2 T of sage in a non aluminum pan, and cook over medium low heat, stirring until sugar dissolves. Increase heat and boil until berries pop and mixture thickens slightly, 5 to 10 minutes. Add remaining sage. Pour into jars. This chutney will keep refrigerated for up to 6 months.