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.
You can also use frozen cranberries for this chutney. Do not thaw.
All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.
My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.