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1. Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
2. Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
3. Spoon the hot chutney into sterilised jars and seal (see Know-how, below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

PER SERVING (25g)

35 kcalories, protein 0g, carbohydrate 9g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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Results 1-20

• Tarte Normande

  24 October 2008

  Tarte Normande commented on this recipe

  I made this one today... it was easy and when I tasted before bottling up was delicious. I was slightly worried whilst it was cooking as the cider vinegar smelt very strong. This chutney I think will go well with pates as well.

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• food

  27 October 2008

  food commented on this recipe

  has anyone tried used frozen cranberries in this recipe. Can frozen be used instead of fresh with the same result?

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• Val

  30 October 2008

  Val commented on this recipe

  Found fresh cranberries at last today and made this recipe with windfall apples from the garden - looks gorgeous and will make lovely gifts.

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• Paula

  31 October 2008

  Paula rated and commented on this recipe

  

  Made this for christmas presents and had a small amount left over with no jar. I'm not a huge chutney fan but had some with cheese and crackers for lunch - its is gorgeous. Definitely keeping one jar for me!

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• glorious

  31 October 2008

  glorious commented on this recipe

  I made it using cranberrys picked on a bog in Ireland really nice. It is ok to use frozen It will not make any difference.

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• Charlotte

  02 November 2008

  Charlotte rated and commented on this recipe

  

  I made this today to get ahead for Christmas and it is extremely easy to make. I would say it takes longer than 50 minutes to simmer though. Taste is fantastic - we had this in our cheese sandwiches as couldn't wait until Christmas!

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• Liz

  02 November 2008

  Liz rated and commented on this recipe

  

  Very easy to make and looks and tastes great. Used frozen cranberries which I defrosted overnight Bramley and Royal Gala apples. Need a decent sized pan and enough jars (I didn't have enough jars!!) Definately going to keep jar for me and put one in my parents hamper. Rest will be ideal presents.

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• niknak1601

  09 November 2008

  niknak1601 rated and commented on this recipe

  

  Just made my second batch, its so tasty and easy to make. My first batch seems to be getting redder so it looks like the cranberries bleed over time. I also take out the peppercorns before bottling so no-one gets a nasty surprise when eating it.

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• Pippa

  17 November 2008

  Pippa commented on this recipe

  Made this for christmas hampers. I used dried cranberries that i soaked to re-hydrate, its not as red as the picture, but tastes nice ( i don't even like chutneys). Fingers crossed it'll be alright!! I'm sure my mother will tell me if not, lol! Also make sure you have enough jars.

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• Kammleitn

  18 November 2008

  Kammleitn commented on this recipe

  I too made this to get ahead for Christmas. I found it very easy to make, and left it for 2 weeks before tasting - absolutely delicious! And I don't normally like chutneys! I hope our Christmas guests enjoy it as much as we did.

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• lucys recipe

  19 November 2008

  lucys recipe commented on this recipe

  Lots of comments about not having enough Jars - how many did you need?

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• Sue

  19 November 2008

  Sue rated and commented on this recipe

  

  THis is easy to make, but a bit time consuming. I tasted it and it had a vinegary after taste. I have bottle it and hope it gets better with time

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• Honeycat

  19 November 2008

  Honeycat commented on this recipe

  This was so easy and very tasty I made some more to give away for Christmas prezzies.

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• Lisa

  19 November 2008

  Lisa commented on this recipe

  I am planning on making chutney for christmas gifts but have never made it before, it seems to mention sterilising jars in all the reciped ive read, how do you sterilise the jars?

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• amelie

  20 November 2008

  amelie commented on this recipe

  i used frozen cranberries, stuck the jam jars (washed) in the oven whilst it was cooking to sterilise and now have a lot of jars (more than most recipes i've tried for my xmas hampers) This recipe made me 7 jars (sorta Bonne Maman size) whereas most recipes have made 5. Easy to make, fab colour and little tiny cubes of ginger make a yummy hit. beware of the peppercorns they have a good 'hit' too.

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• kateykoo83

  25 November 2008

  kateykoo83 commented on this recipe

  Made a batch of this today and am slightly worried about the colour, it's resembling baby food at the moment (still tastes great)......... Will it get redder over time? Please tell me it will - i've never peeled so many apples in my life!

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• Miss G

  30 November 2008

  Miss G rated and commented on this recipe

  

  Made this today, should have read the comments about needing more jars as I did not have enough. I was also concerned about the colour as it does not look red enough, hopefully the colour will develop over time. It tastes really nice, made it for Christmas gifts hopefully everyone will like. When simmering I found it needed just over an hour as it was still watery at 50mins. Found it easy although it is time consuming.

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• Miss G

  30 November 2008

  Miss G commented on this recipe

  Made this today, should have read the comments about needing more jars as I did not have enough. I was also concerned about the colour as it does not look red enough, hopefully the colour will develop over time. It tastes really nice, made it for Christmas gifts hopefully everyone will like. When simmering I found it needed just over an hour as it was still watery at 50mins. Found it easy although it is time consuming.

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• gingergarlic

  04 December 2008

  gingergarlic commented on this recipe

  I agree that you need to simmer for longer than 50 mins. I'm glad I read the earlier comments about needing more jars.

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• Pip-a-doodle

  06 December 2008

  Pip-a-doodle rated and commented on this recipe

  

  I have made made this recipe, but at the time could not get Cranberries. Substituted with Blueberries and did not cook them for as long as stated for the Cranberries - Only a couple of mins as they are so much softer. I now have a beutiful blue chutney that tastes great with Roast Pork!

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http://www.bbcgoodfood.com/recipes/8028/

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Ingredients

• 1kg cooking apples , peeled and chopped into small chunks
• 500g eating apples , peeled and chopped into large chunks
• 450g onions , sliced
• 50g fresh root ginger , finely chopped
• 1 tsp peppercorns
• 500g granulated sugar
• 250ml cider vinegar
• 500g cranberries

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Difficulty and servings

Makes 4 x 500g jars

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 10 mins

Vegetarian

Ingredients

• 1kg cooking apples , peeled and chopped into small chunks
• 500g eating apples , peeled and chopped into large chunks
• 450g onions , sliced
• 50g fresh root ginger , finely chopped
• 1 tsp peppercorns
• 500g granulated sugar
• 250ml cider vinegar
• 500g cranberries

PER SERVING (25g)

35 kcalories, protein 0g, carbohydrate 9g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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