Slow Cooker Cranberry Chutney

Slow Cooker Cranberry Chutney

Prep Time:15 min

Cook Time:5 hr

Serves:12

Ingredients

  • 1 12pound(s) fresh cranberries
  • 2medium fresh apple(s)sweet variety, peeled, cored, finely chopped
  • 1cup(s) water
  • 12cup(s) sugar
  • 14cup(s) dark brown sugar
  • 14cup(s) uncooked shallot(s)minced
  • 2Tbsp red wine vinegar
  • 1Tbsp ginger rootfresh, peeled, minced
  • 12tsp ground cinnamon
  • 12tsp ground cloves
  • 12tsp table salt

Instructions

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.

Notes

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

You Might Also Like:


Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest

Share This Post