Makes about 3 cups


  • Nonstick cooking spray
  • 4 cups fresh cranberries, or 1 (16-ounce) package frozen cranberries
  • 1 1/4 cups sugar
  • 1 (2.7-ounce) jar crystallized ginger, chopped (about 1/3 cup)
  • 1/2 cup dried apricots, finely chopped
  • 1/2 tsp. ground cinnamon
  • Dash of salt
  • 2 Tbsp. orange juice
  • 1 Tbsp. raspberry vinegar or red-wine vinegar
  • 1 to 2 Tbsp. orange-, cranberry- or ginger-flavored liqueur (optional)


    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.

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