Fruited Cranberry Chutney

In a quest to do something different with cranberries for the holiday table this is what I came up with.
I wish I had some great story of how this recipe was passed down from generation to generation, but I don’t.

It came to be because I was trying to use up leftover fruit….. and it turned out DELICIOUS!
Here is how I did it:

1 cup of fresh or frozen cranberries
1 apple – peeled, cored and diced
1 cup of pineapple chunks
1/2 – 3/4 cups of chopped pecans
zest and juice of one naval orange
2 tablespoons of pure maple syrup

Place all ingredients in a 1 1/2 quart crock pot as listed.
Place the lid on and cook on low for 4 – 6 hours or on high for 2 – 3 hours. You are looking for the fruit to start to break down.

Now remove the lid and let continue cooking until it’s reduced to preferred thickness.

This is best if made a couple of days in advanced and refrigerated. That will allow time for all the flavors to marry and fully develop.
Serve as an accompaniment to your holiday dinner.