Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Wild-Blueberry-and-Cranberry Chutney Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 8, 2018 Print Rate It Share Share Tweet Pin Email Photo: Paola + Murray Prep Time: 15 mins Total Time: 2 hrs Yield: 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. Ingredients 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 Directions 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. Rate it Print