Apple & cranberry chutney

Apple & cranberry chutney

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(65 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

Makes 4 x 500g jars
Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (25g)

  • kcal35
  • fat0g
  • saturates0g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1kg cooking apples, peeled and chopped into small chunks

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 500g eating apple, peeled and chopped into large chunks

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 450g onion, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g fresh root ginger, finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp peppercorns
  • 500g granulated sugar
  • 250ml cider vinegar
  • 500g cranberry

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

Method

  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 instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

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Comments, questions and tips

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Comments (128)

lepetitparfait's picture

This chutney is absolutely delicious! made it for hampers this year but substituted majority eating apples with a few cooking apples rather than the other way around. I also used frozen cranberries which worked perfectly. Had many family members asking for the recipe, would highly recommend.

winnie810's picture

Made this for the first time and it is lovely. Having read some of the comments I used two small eating apples and cut the cooking apples into larger chunks. It is quite delicious and is a lovely shade of red.

foodie64mum's picture
1.25

We didn't particularly like this chutney, and the colour was a disappointing pink rather than red. I won't bother making it again.

lesnavich's picture

I followed the recipe exactly and this turned out brilliantly - wonderful sharp, fruity taste.

KnittingJa9's picture
4

It tastes absolutely lovely. I used dark brown sugar and dried cranberries. So the colour, as yet, is nowhere near red. Maybe that will come with time, although I doubt it. I filled 5 400g twist-on jars. Will definitely make it again.

DancingDasi's picture

Made this chutney last year, recipe definitely suspect, too much like baby food. Modified the recipe this year as follows. Use only 650g cooking apples, 450g eating apples and 450g cranberries. Spot on! Makes 4 x 500g Kilner jars

DancingDasi's picture

Made this recipe last year, definitely suspect. Amended this year and presto exactly right. Use only 650g cooking apples, 450g eating apples and 450g cranberries. Makes 4 x 500g kilner jars

bernadettespeer's picture

absolutely divine. only a few amends to recipe: added zest and juice of a clementine 1/2 way through cooking. removed the peppercorns as using as presents for Christmas. let the cranberries pop a bit to give a beautiful red color. looks lovely and am sure after a few weeks will be gorg.

Annchef's picture

This is a fabulous recipe that I first made last year. We've just opened the last jar and it's delicious, so yes you can keep it for a long time. I use frozen (defrosted) cranberries.

Yes, if you make it now, it will be lovely by Christmas - that's what I did last year.

jaime_ella's picture

Dried or fresh cranberries guys? Not sure I'll get hold of fresh fresh cranberries in October - would defrosted cranberries work?! Thanks in advance!

bojolo's picture

Waitrose stock Frozen cranberries.

sweettooth2013's picture

Made this Chutney today and was my first ever attempt at chutney. It came out beautifully. Lovely red colour and very tasty. Can't wait to give it out as christmas presents. Was initially put off by the vinegar smell but it doesn't come through in the taste. I also added a cheeky bit of chillie to give it a kick, lovely.

Sarahccw's picture

Hi Folks

If I make this now, will it still be good by Christmas?

claudia21's picture

It will be fab

bojolo's picture

It needs about 2 weeks to mature and for the colour to come out of the cranberries. When I pot mine its very pale pink then goes red with time. I've just used the last jar I made about a year ago! Store in a cold place though.

cartel_molloy's picture

Well it does state that it keeps for 6 months, and making it now would ensure that it is well mature by Christmas.

jkteschner's picture
3

Turns out my husband loves it...

jkteschner's picture
3

Great colour and a really useful idea for expats, where we can't by chutneys, pickles etc. But for our taste, at least, this is WAY too sweet! I'm thinking of trying to mix it 1:1 with a plain red onion chutney? We'll see if that helps. Maybe it will mature a bit too?

andrea_beeney's picture
5

Pink up beautifully in the jars and has gone down really well with everyone who has tried it. Really easy - just dont forget you'll need a large pan

greensquirrel's picture
5

I've made this recipe three years in a row now, and always get requests for the next year! Using fresh cranberries gives a good colour, and I also add chopped dried figs. Thoroughly recommended!

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Questions (9)

winnie810's picture

Can anyone recommend the best jam/chutney pot. I have had mine for several years and it has started to stick on one spot. It is fine when I keep stirring gently but am a bit concerned when have to leave simmering.

goodfoodteam's picture

Hi winnie810 thanks for your question. A preserving pan would be ideal (which is wider at the top to help the liquid evaporate off quickly) and they're also good at preventing the mixture boiling over. However, any large, heavy based stainless steel saucepan would be fine too. Hope this helps. 

emiley90's picture

Also, normal onions???

goodfoodteam's picture
Any cooking apple or eating apple and normal white onions, thanks.
emiley90's picture

Hello
Any particular eating apple you used??
:)

anita n's picture

absolutely gorgeous. made this to put in christmas hampers as gifts and everyone said how lovely it was. will definately make again!

Cadburymisshape's picture

Hi, I've got an open jar of minced ginger that I need to use up, will it work in this recipe? The last time I made chutney I used fresh, but find it hard to grate or whatever. Thanks in advance! :)

misspickledpink's picture

Hi - does anybody what type of peppercorns I should use? White, pink, black? x

jaime_ella's picture

Dried or fresh cranberries guys? Thanks in advance!
Jaime

Tips (2)

debscrow's picture

Followed the recipe to the letter then decided it wasn't worth saving 100g of cranberries so added them. Also left them a few minutes longer till they started to burst. Colour is fantastic already as is the taste. Can't wait till Boxing day. Looks just like the picture.

debscrow's picture

Used fresh cranberries and let them start to burst, colour and taste fantastic!

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