Cranberry Sage Chutney

6 Cups Cranberries, fresh 
1 1/2 cups Sugar
1  Orange - unpeeled, seeded, chopped
1 cup Orange juice
1 cup Onion - finely chopped (small)
1/4 cup Raisins
1/4 cup Slivered almonds
12  Dried dates - pitted, chopped
1/4 cup Chopped crystallized ginger
1/2 cup Cider vinegar
1 teaspoon Salt
1 teaspoon Ground mustard
3 tablespoons Chopped fresh sage - divided

Place the cranberries, sugar, orange, orange juice, onion, raisins, almonds, dates, ginger, cider vinegar, salt, mustard and 1 tablespoon of the sage in a non-aluminum saucepan and cook over medium-low heat, stirring until the sugar dissolves.
Increase the heat and boil until the berries "pop" and the mixture thickens slightly, 5 to 10 minutes. Add the remaining 2 tablespoons of sage.
The chutney will keep, refrigerated, for up to 6 months. Or ladle it into sterilized jars and can accordingly.
This recipe yields 1 3/4 quarts.

~Taken from the L.A. Times