If your only experience with cranberries has been in sweet, jelled sauces, this spicy cranberry and apple chutney will provide a welcome change of pace for your grown-up palate!
Place all the ingredients except the agave nectar in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed.
Add agave nectar to taste and simmer uncovered for another 5 to 10 minutes until thick.
Let the chutney cool to room temperature, then serve. Or, if making ahead of time, store in a sterilized jar, tightly covered but not sealed, and refrigerate. Before serving, bring to room temperature.