My clan isn’t crazy for cranberries, but they can’t get enough of this delicious chutney. I recommend it for Thanksgiving since it tastes amazing paired with turkey, but it’s also good on its own.
—RAQUEL HAGGARD EDMOND, OK
PREP: 10 MIN. • COOK: 3 HOURS + CHILLING • MAKES: 3 CUPS
1 package (12 ounces) fresh or frozen cranberries, thawed
1 medium Gala apple, peeled and finely chopped
2/3 cup sugar or sugar substitute equivalent to 2/3 cup sugar
1/3 cup honey
2 tablespoons brown sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon ground cinnamon
1 teaspoon cider vinegar
Dash ground ginger
1. In a 1 1/2-qt. slow cooker, combine all ingredients. Cook, covered, on low until the cranberries pop and mixture is slightly thickened, 3-4 hours.
2. Transfer to a small bowl; cool slightly. Refrigerate until cold.