Tuesday, November 24, 2009

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.


2 comments:

  1. Thanks Shari for the yummy treat. So glad you could stop by. I can't wait to have it on left over turkey sammies. yum! you are the best and I love our running group! Many thanks -

    ann

    ReplyDelete

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