Blueberry and Cranberry Chutney

makes about 3 cups

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I recently tried this when I was sampling new recipes for the holidays. While it is great with

chicken or turkey, it is FAB on a cheese plate!

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8 ounces fresh or frozen cranberries

8 ounces fresh or frozen blueberries

1/2 cup sugar

1/2 teaspoon kosher salt

1 tablespoon minced or grated fresh ginger

2 teaspoons grated orange zest

1/4 cup fresh orange juice

1 teaspoon minced fresh sage leaves

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Combine all ingredients in a saucepan. Bring to a boil over high heat and then reduce to a

simmer until cranberries begin to pop and sauce begins to thicken…about 15 minutes. Remove

from heat and let cool completely. Refrigerate in an airtight container for up to 5 days.