Wild-Blueberry-and-Cranberry Chutney

maine thanksgiving wild blueberry and cranberry chutney
Photo: Paola + Murray
Prep Time:
15 mins
Total Time:
2 hrs
3 cups

Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.


  • 2 cups fresh or frozen cranberries (8 ounces)

  • 2 cups frozen wild Maine blueberries (9 ounces), such as Wyman's

  • ½ cup sugar

  • ½ teaspoon kosher salt

  • 1 tablespoon minced fresh ginger (from a 1-inch piece)

  • 2 teaspoons finely grated orange zest, plus ¼ cup fresh juice

  • 1 teaspoon finely chopped fresh sage leaves


  1. 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 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

Cook's Notes

Frozen wild Maine blueberries are sold in many grocery stores, but you can also use regular frozen or fresh.

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