Slow Cooker Cranberry Chutney

Total Time: 330min
Prep: 15min
Cook: 300min
Serves: 12

  • 1 1/2 pound(s) fresh cranberries
  • 2 medium fresh apple(s), sweet variety, peeled, cored, finely chopped
  • 1 cup(s) water
  • 1/2 cup(s) sugar
  • 1/4 cup(s) dark brown sugar
  • 1/4 cup(s) uncooked shallot(s), minced
  • 2 Tbsp red wine vinegar
  • 1 Tbsp ginger root, fresh, peeled, minced
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp table salt


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.

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