Crockpot Cranberry Pomegranate Chutney

• 1 bag Fresh Cranberries (16 Ounce Bag)
• 8 ounces, fluid Pomegranate Juice
• 1 whole Orange
• 1 cup Brown Sugar
• 1 pinch Cinnamon
• 1 pinch Nutmeg

1. 1) Pour cranberries and juice into crockpot.
2. 2) Juice and zest the orange; add the zest and juice to crockpot.
3. 3) Sprinkle brown sugar on the top. Add cinnamon and nutmeg.
4. 4) Cook 6-8 hours on low. Breath deeply and appreciate the delightful aroma in your kitchen. Remove crockpot lid and cook on high setting for 1 hour; this helps the relish thicken.
5. 5) Remove from heat and let cool. Keep refrigerated in airtight container up to 1 week.
6. 6) Be sure to taste - I love the sweet-tart aspect, but you may feel it needs a hint more sugar, cinnamon and/or nutmeg. I think a little squirt of honey would add interesting depth of flavor.

fresh cranberries, pomegranate juice, orange, brown sugar, cinnamon, nutmeg

Taken from tastykitchen.com/recipes/holidays/crockpot-cranberry-pomegranate-chutney/ (may not work)