No photo for this one as it is all blended together in a jar and then refrigerated. Great for using during the upcoming holidays…
Easy Cranberry Chutney
(Adapted from a recipe in Yumana’s Table by Yumana Devi)
Makes about 3 cups, and doubles easily if you’re serving a crowd.
1 (12-ounce) bag of cranberries
2 large apples
2 large oranges or limes
1 cup pure maple syrup (I used ½ cup)
- Zest the oranges.
- Wash and drain the cranberries and put them in a pot. (My 3 quart pot is the perfect size.)
- Peel, core, and chop the apples, and add them to the pot.
- Juice the oranges. Add the juice and the orange zest to the pot.
- Add the maple syrup.
- Bring the chutney to a boil over medium-high heat.
- Reduce heat to medium. Cook, uncovered, for about 30 – 45 minutes, until the cranberries have popped, the apples have cooked down, and the chutney has thickened a bit. Stir it occasionally while it’s cooking.
- Cool and transfer to a bowl; cover and refrigerate until ready to serve OR put it in an airtight jar, ready for use. Would be great over cream cheese as an appetizer or with roast beef…not just turkey!
This was a great recipe! Instead of using a whole chicken, I used chicken legs since Larry is fond of the dark meat. My only suggestion would be to watch the cooking times depending on your cooker. My legs were done almost one hour before I expected…LOL. Red lettering. as always, reflects my changes to Paula’s great recipe…
SLOW COOKER ORANGE ROSEMARY CHICKEN
Courtesy of Paula Deen
- 1 (3-4 pound) roasting chicken (6 or 8 chicken legs or thighs skin removed)
- 2/3 cup chicken broth
- 2 oranges, quartered, divided
- 1 medium onion, quartered
- 4 tablespoons butter, softened
- 2 oranges, zested
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup orange marmalade
- 2 rosemary sprigs, more for garnish
- 1 head of garlic
- 3 orange slices
In the bottom of slow cooker, add chicken broth, 4 orange quarters and onion. In a small mixing bowl, stir together butter, orange zest, chopped rosemary, salt, pepper and marmalade.
Pat chicken dry and liberally salt and pepper the cavity. (or just salt and pepper the legs or thighs).
Place remaining orange quarters, rosemary sprigs, and garlic inside the cavity (or on top of the legs).
If using a whole chicken – loosen the skin from the meat. Place half of butter mixture underneath the skin. Rub remaining butter on the outside of the chicken. Place chicken on top of orange quarters and lay three orange slices on top of the bird.
If using legs or thighs, rub them with a little butter, lay the orange quarters on the bottom of the cooker and then three slices on top of the legs.
Cover and cook on low for 8 to 10 hours, or until juices run clear. Legs took about 6 hours!