Crock-Pot Cranberry-Orange Chutney
This bright and sassy chutney recipe is one I have made for several years. It is a must have at our families Thanksgiving table each year as it is the perfect sweet and tart accompaniment with the rich foods that are put before us. Normally I make this cranberry chutney on the stove-top but as I was getting ready to make it this year I could not see any good reason why I could not make this in the slow-cooker and save me a little time in the kitchen.
Which was great because my kitchen was crazy with kid crafts and my husband making
a mess dinner.
One of the things I love about this recipe is that I can make it several days (up to a week) in advance of the big day and toss it in the fridge and it tastes even better as it sits and the flavors meld together.
The sauce starts with a bag of fresh cranberries, some diced Granny-Smith apple, some orange zest and juice, golden raisins, brown sugar and then warm winter type spices are added.
Cinnamon is the star player in the spice department here – this year I picked up a jar of McCormick Roasted Saigon cinnamon. Oh my…the taste is amazing over regular grocery store cinnamon. And no…this is not a sponsored post by McCormick…although I would love to work with them!
This cinnamon is full flavored, sweet and yet spicy at the same time. I cannot begin to really describe it. It reminds me of Cinnabon Cinnamon. Something special about it is all I got to say. So if you spot this stuff at your local grocery store pick up a jar to use in your holiday baking and cooking (it is amazing in French Toast too!)
Next up in the spices are some ground cloves and nutmeg. Spicy! But not that kind of spicy.
And then you let it simmer away…slow and low.
At the very end you toss in some chopped walnuts for some texture and crunch.
And the taste…I have had people who swore up and down that they HATED (such a strong word) cranberry sauce who LOVE (love that word) this chutney.
There is something about the symphony of flavors here that makes this stuff irresistible. At Thanksgiving dinner I like to get a bit of it on my fork with a bite of turkey or stuffing (or both). And after Thanksgiving, spread this on a turkey sandwich…to die for.
It is also great with roasted chicken, pork, or even on a bagel with cream cheese.
This will keep a good couple of weeks just fine in your refrigerator too. I have been known to eat the last of our Thanksgiving chutney on Christmas with our ham….
Make this recipe for your holiday table, I promise you will not be disappointed!
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