Cranberry-apple chutney

3
Total Time
5 hr 30 min
Prep
15 min
Cook
5 hr
Serves
12
Difficulty
Easy
This aromatic chutney is a wonderful change from traditional cranberry sauce, and it's sure to make any turkey sandwich even tastier.

Ingredients

fresh cranberries

1½ pound(s)

fresh apple(s)

2 medium, sweet variety, peeled, cored, finely chopped

water

1 cup(s)

sugar

½ cup(s)

dark brown sugar

¼ cup(s)

uncooked shallot(s)

¼ cup(s), minced

red wine vinegar

2 Tbsp

ginger root

1 Tbsp, fresh, peeled, minced

ground cinnamon

½ tsp

ground cloves

½ tsp

table salt

½ tsp

Instructions

  1. Mix all ingredients in a 4- to 6-quart slow cooker. Cook on high, uncovered, stirring occasionally, 4 hours.
  2. 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.
  3. Transfer to a serving bowl; cool at room temperature at least 15 minutes or up to 2 hours before serving.
  4. Serving size: 1/3 cup.

Notes

You can also use frozen cranberries for this chutney. Do not thaw.

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