Cranberry Blueberry Chutney
Blueberry and Cranberry Chutney
makes about 3 cups
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!
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
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.