Cranberry Sage Chutney

I can’t wait for the fresh cranberries to hit the stores. I wait all summer for them and when I see them I stock up my freezer for the winter. They are so versatile and I use them for making muffins, pancakes, traditional cranberry sauce and now this amazing chutney! This delicious cranberry chutney recipe was given to me from my dear artist friend in who lives in VT and works on a farm part time. The farm does not use apple I added it to my recipe. He simply told me the ingredientsI created the ratios. I have to say it came out delicious! I think this recipe will become a holiday tradition in my house as it is savory andsweet and can dress up many meat dishes. I used this to stuff a pork tenderloin. I love that combination of sweet with pork. Naturally gluten and dairy free this chutney can be at your holiday table with no worries.

Ingredients

1 bag of fresh cranberries

1 orange

1 green apple

1 small onion chopped

1/4 cup chopped fresh sage leaves

1/2 tsp dry mustard

1/4 cup apple cider vinegar

1/4 cup water

1/2 cup sugar

dash of salt

Place all the ingredients in a small pot or as I did here my favorite cast iron skillet. Bring the chutney to a boil reduce the heat to keep it simmering and then add a lid stirring occasionally until the cranberries pop and the chutney thickens a bit. Don’t overcook it. Place the cooled chutney in your refrigerator in a canning jar, use it to spread over meats before you grill or, or simply heat it and top your meat when you serve. You may even want to have it as a side dish.