Cut bacon up into small pieces. Cook it in the olive oil. You want it to be cooked well but still shy of completely crispy. Remove bacon and drain on paper towels.

Add shallots (you can use minced onion in place of these if you wish) to the pan and cook until softened.

Return the bacon to the pan along with the remaining ingredients. Bring to a boil over medium high heat.

Cover the pan, reduce heat to medium low (just above a simmer) and cook for about 10 minutes until the cranberries and apples have softened.

Remove the lid and turn down to a low simmer. Cook until the liquid has reduced to the thickness you prefer. For me, this takes about 10-15 minutes.

At this point, you might want to taste it (when you’re making it for the first time) and add more brown sugar or vinegar as desired to adjust the flavor.

I like to keep the chutney fairly chunky, so I simply use a fork or one of those metal pastry blenders to chop up the mixture a bit. If you like it thinner, you can use a hand blender or cool the mixture down and pop it into a regular blender or food processor.

Will keep in fridge for up to 2 weeks.