Tidewater Basketry Guild Recipes

TBG Chef Rhonda Jones

Cranberry Sage Chutney

6 cups cranberries
1 orange, unpeeled, chopped and seeded
1 small onion finely chopped
¼ cup slivered almonds
¼ cup chopped crystallized ginger
1 tsp salt
3 tbsp chopped fresh sage or 1 tbsp dried
1 ½ cups sugar
1 cup orange juice
¼ cup raisins
½ cup dried dates, chopped
½ cup cider vinegar
1 tsp dry mustard


Place all the ingredients except 2 tbsp of the sage in a non-aluminum pan and cook over medium heat, stiffing, until the sugar dissolves.  Increase the heat and boil until the berries pop and the mixture thickens slightly, about 5-10 minutes. Ladle into sterilized jars.  Can be refrigerated for up to 6 months.  To store for up to one year, process in hot water bath for 15 minutes.  Makes 8 half pints.