Candied Cranberry and Crystallized-Ginger Chutney Recipe
Spray a medium ( 3 1/2- to 5-quart) slow cooker with nonstick spray.
Combine the cranberries, sugar, ginger, apricots, cinnamon, salt, orange juice and vinegar in the slow cooker. Cover the slow cooker and cook on low for 5 to 7 hours, or until the fruit is tender and the mixture is bubbling. (It will be thin.)
Unplug and uncover the slow cooker. Let the chutney cool for 1 hour. Ladle the chutney into a refrigerator container. Cover and refrigerate for several hours, or overnight, until the chutney is chilled and thick. If desired, stir in the liqueur.
Store the chutney, covered, in the refrigerator for up to 6 months.
From Slow Cooker Desserts (St. Martin's Griffin) by Roxanne Wyss and Kathy Moore.