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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.
Servings Prep Time
12people 15minutes
Cook Time
4hours on LOW
Servings Prep Time
12people 15minutes
Cook Time
4hours on LOW
Ingredients
Instructions
  1. Add all ingredients except walnuts to a 3 quart slow-cooker.
  2. Stir to combine.
  3. Cover and cook on LOW for 4 hours or until everything is cooked through and saucy.
  4. 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.
  5. Stir in chopped walnuts if using.
  6. Store in a covered container in the refrigerator for up to 4 weeks or freeze for longer storage.
  7. Serve as a side with roasted turkey, chicken or other meat.
Recipe 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.

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