Best 8 Slow Cooker Cran Apple Chutney Recipes

SLOW COOKER CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a 4 qt slow cooker.
• Turn on high and cook for 3 - 4 hours until the cranberries have burst and the apples are tender.
• Remove the lid from the slow cooker and continue simmering until the chutney has reached desired consistency.
• Serve hot, cold, or at room temperature.
• Store in the refrigerator for up to 2 weeks.

SLOW-COOKER CRAN-APPLE CHUTNEY

Steps:

• In a 1-1/2-qt. slow cooker, combine all ingredients. Cook, covered, on low 3-4 hours or until cranberries pop and mixture is slightly thickened., Transfer to a small bowl; cool slightly. Refrigerate until cold.

SLOW-COOKER PORK CHOPS WITH APPLE CHUTNEY

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper; place in cooker.
• In small bowl, mix brown sugar, vinegar, ginger, cinnamon, red pepper and cranberries. Spoon over pork in cooker; top with apples.
• Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes.

CRANBERRY-APPLE CHUTNEY

Steps:

• In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

SLOW-COOKER APPLE CRANBERRY SAUCE

Steps:

• Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• Cover; cook on High heat setting 5 hours (or on Low heat setting 8 hours).
• Leave sauce chunky, if desired, or stir well to break down apples and cranberries more. Serve warm.

SPICED CRANBERRY APPLE CHUTNEY

Steps:

• Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.

PORK LOIN SERVED WITH CRANBERRY APPLE CHUTNEY

Steps:

• Put leeks in the bottom of the slow cooker. Lightly salt and pepper the roast. Rub garlic powder on the roast. Place roast in the slow cooker. Combine remaining ingredients listed down thru "curry powder" in the cooker and spoon over the roast.
• Chutney - Ingredients begin with the cranberries - In a small saucepan on the stovetop, combine water, juice and sugar. Bring to a boil over medium heat. Add other ingredients and bring to a boil. Simmer gently for approximately 10 minutes, stirring often.
• Remove chutney from the heat. Pour chutney mixture into the slow cooker covering the pork loin roast.
• Cook roast on low for 6-8 hours.
• Remove roast from the crockpot, keep warm. Pour juices into a medium saucepan on the stovetop. Add 1 T. cornstarch with 1 T. cold water and stir until smooth. Stir into the juices and continue cooking for one minute. Serve with a dollop of cream cheese.

AWESOME APPLE CRANBERRY CHUTNEY

Steps:

• Combine the first seven ingredients in a 2-quart saucepan and bring to a gentle boil over medium-high heat.
• Reduce heat to medium-low and simmer, uncovered, until the mixture has reduced to a thick syrup, being careful NOT to caramelize the sugar.
• Heat the butter in a large skillet over medium-high heat and saute the apples until they are a light golden color.
• Add the apples to the chutney reduction, remove from heat, cover, and let stand 10 minutes before serving, removing the cinnamon stick.