Crock-Pot Cranberry-Orange Chutney + Video

This recipe for Crock-Pot Cranberry-Orange Chutney is bright & zesty and goes great with roasted turkey at your Thanksgiving table. A must try recipe!

Slow Cooker 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!

Crock-Pot Cranberry-Orange Chutney Recipe

This easy to prepare recipe is sweet and tangy and full of warm winter spices. It makes the perfect side dish for your Thanksgiving table and tastes better if made a few days ahead of time to allow the flavors to meld together. Serve chilled or at room temperature.

3.14 from 22 votes

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Prep Time 15 mins

Cook Time 4 hrs

Total Time 4 hrs 15 mins

Course Side Dishes

Cuisine American

Servings 12 Servings

Calories 290 kcal

Ingredients

1x2x3x

• 12 ounces Cranberries (fresh)
• 2 whole Apples (granny smith, peeled and diced)
• 1 whole Orange (navel, zested and juiced)
• 1 cup Golden Raisins
• ¾ cup Brown Sugar (light)
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• ¼ teaspoon Ground Cloves
• 1 cup Walnuts (chopped (optional))

Instructions

• Add all ingredients except walnuts to a 3 quart slow-cooker.
• Stir to combine.
• Cover and cook on LOW for 4 hours or until everything is cooked through and saucy.
• If you like your cranberry chutney chunky leave as is, however if you wish to make it smoother blend in your blender to your desired smoothness.
• Stir in chopped walnuts if using.
• Store in a covered container in the refrigerator for up to 4 weeks or freeze for longer storage.
• Serve as a side with roasted turkey, chicken or other meat.

Notes

The addition of the walnuts at the end adds another flavor dimension as well as a nice crunch to the chutney. However if you are allergic to nuts you can easily omit them from this recipe. This recipe is also dairy and gluten free.

Nutrition

Calories: 290kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Sodium: 6mg | Potassium: 299mg | Fiber: 5g | Sugar: 35g | Vitamin A: 50IU | Vitamin C: 14.9mg | Calcium: 40mg | Iron: 1.3mg

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