Prep Time:15 min
Cook Time:5 hr
Serves:12
Ingredients
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1 1⁄2pound(s) fresh cranberries
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2medium fresh apple(s), sweet variety, peeled, cored, finely chopped
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1cup(s) water
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1⁄2cup(s) sugar
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1⁄4cup(s) dark brown sugar
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1⁄4cup(s) uncooked shallot(s), minced
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2Tbsp red wine vinegar
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1Tbsp ginger root, fresh, peeled, minced
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1⁄2tsp ground cinnamon
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1⁄2tsp ground cloves
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1⁄2tsp 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.