Slow Cooker Cranberry Chutney
- Total Time
This aromatic chutney is a wonderful change from traditional cranberry sauce, and it's sure to make any turkey sandwich even tastier.
fresh cranberries1 ½ pound(s)
fresh apple(s)2 medium, sweet variety, peeled, cored, finely chopped
dark brown sugar¼ cup(s)
uncooked shallot(s)¼ cup(s), minced
red wine vinegar2 Tbsp
ginger root1 Tbsp, fresh, peeled, minced
ground cinnamon½ tsp
ground cloves½ tsp
table salt½ tsp
- Mix all ingredients in a 4- to 6-quart slow cooker. Cook on high, uncovered, stirring occasionally, 4 hours.
- Crush some cranberries against wall of slow cooker using the back of a wooden spoon; stir well, and cook on high, uncovered, until thick and jam-like, 1 hour more.
- Transfer to a serving bowl; cool at room temperature at least 15 minutes or up to 2 hours before serving.
- Serving size: 1/3 cup.