The night I made this, I also made this yummy chicken. The chutney was great as a side, but AWESOME over the top of the chicken! (You'll see that in the picture below!) This would be WONDERFUL with ham, turkey or chicken. Your guests will be amazed by your culinary skills!
This was great warm, but also very good cold. It would be a wonderful addition to some warm oatmeal, or even great on a toasted bagel.
I prepared everything the night before. It makes life easier in my household. All I did in the morning was assemble the frozen cranberries with my apple mixture. Easy peasy!
If you think this chutney sounds good, check Ginger's Fruited Cranberry Chutney too!
Cranberry Apple Chutney
12 oz. cranberries, frozen (if you don't freeze them, you don't need to cook them as long)
1/4 cup onion, minced
2 apples, peeled, cored, diced
1 tsp. cinnamon
1/4 tsp. ground cloves
zest and juice of 1 orange
1/2 tsp. salt
1/2 cup brown sugar
1/4 cup orange juice
Mix together your diced apples, onions, cinnamon, ground cloves, zest and juice of an orange, salt, brown sugar and orange juice.
I stuck mine in the fridge overnight since I was cooking it the next day.
Place your frozen cranberries in the bottom of your crock.
Add your apple/spice mixture to the cranberries and stir.
Cook on LOW for 6-8 hours.
Turn to HIGH, remove the lid and cook for an additional hour to thicken.