Tuesday morning my helper friend was here and we were making LOTS of cranberry side dishes. We started off with the chutney.
Ingredients including fresh sage leaves still with frost on them
I made this last year using Martha Stewart’s recipe:
Wild Blueberry-Cranberry Chutney
2 cups fresh or frozen cranberries (8 ounces)
2 cups frozen wild Maine blueberries
⅓ cup sugar
½ tsp. kosher salt
1 tbsp. minced fresh ginger (from a 1” piece)
2 tsps. finely grated orange zest
¼ cup fresh orange juice
1 tsp. finely chopped fresh sage leaves
Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 mins. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.
I used my preserved ginger and used 2X the 1 tbsp. called for. I started out grating it as I had sent my helper friend to the store for more oranges. I had way more cranberries than I remembered and wanted to use them up.
He took over the ginger upon his return and used his technique of slicing and pounding to finish. Then he zested the oranges and chopped the sage leaves.
While I was grinding the Cranberry – Orange relish, he squeezed the oranges for juice.
Into a saucepan to come to a boil, then simmer.
Once the cranberries burst, it is done, about 10 mins.
Chutney, 3 batches, on left; Relish, 2 batches, on right
I am the only one who eats these cranberry dishes, so I package them in serving sizes and freeze. I’ll eat these until next week, with stuffing, and in sandwiches, and with other meals, or just snacking. They are so good!