Cranberry-Mango Chutney

1. 1

   Rinse the orange and lime in several changes of boiling water to remove the wax.

2. 2

   Cut each in half, and then into very thin slices.

3. 3

   Place the orange and lime slices, mango, cranberries, garlic, onion, apple, ginger, and brown sugar in the insert of the slow cooker.

4. 4

   Cover and cook on HIGH for 4 to 6 hours, or until the cranberries have burst and all the ingredients are soft.

5. 5

   Turn the slow cooker off, remove the cover, and let the chutney cool in the insert.

6. 6

   Store the cooled chutney in a tightly covered sterilized container in the refrigerator for up to 6 months.

7. 7

   Serve chilled or at room temperature as a condiment for poultry or meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.