Pre-heat oven to 375 degrees F.
Generously season the crown roast with salt and pepper. Place roast on wire rack in a baking pan, wrap bones with foil and place in oven.
Cook roast until probe thermometer reaches 140 F, about 50 minutes.
While roast is cooking, toss shallots with 1 tbsp olive oil, a pinch of salt in an oven proof pan and roast for about 30 minutes until tender.
Now place the cranberries, craisins, and cranberry juice in a bowl and set aside.
In a medium pot add the garlic and 1 tbsp of olive oil. Cook garlic on low for about 4 minutes until soft.
Add the cranberry mixture, ½ tsp salt, 1 tsp sugar and cook at a gentle simmer for about 15 minutes until most of the liquid is gone.
When shallots are nice and soft, chop them and add to the chutney sauce. Cook down to chutney consistency, about 2 minutes more.
Finish with whole grain mustard and salt to taste.
Remove roast from the oven, remove foil and string and let rest for 7 minutes before slicing and serving.