Name: Apple & cranberry chutney
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Makes 4 x 500g jars
Cuisine: British
Ingredients: 1kg cooking apples peeled and chopped into small chunks; 500g eating apple peeled and chopped into large chunks; 450g onion sliced; 50g fresh root ginger finely chopped; 1 tsp peppercorns; 500g granulated sugar; 250ml cider vinegar; 500g cranberry

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Apple & cranberry chutney

Apple & cranberry chutney

Good Food team

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Makes 4 x 500g jars

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 4.6 out of 5.95 ratingsRate

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Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg cooking apples

peeled and chopped into small chunks
500g eating apple

peeled and chopped into large chunks
450g onion

sliced
50g fresh root ginger

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

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Nutrition: per serving (25g)

kcal35
fat0g
saturates0g
carbs9g
sugars9g
fibre0g
protein0g
salt0g

low

Method

step 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.
step 2

Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
step 3

Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

RECIPE TIPS

OUR DOWNLOADABLE LABELS

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

STERILISING JARS

To sterilise jars, wash thoroughly in hot soapy water, then dry in a low oven; or run through a dishwasher. Pot the hot chutney while the jars are still hot.

Recipe from Good Food magazine, November 2008

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A star rating of 4.6 out of 5.95 ratings

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