Apple & cranberry chutney

Apple & cranberry chutney

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(62 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (25g)

kcalories
35
protein
0g
carbs
9g
fat
0g
saturates
0g
fibre
0g
sugar
9g
salt
0g

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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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.

Recipe from Good Food magazine, November 2008

Comments, questions and tips

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Comments

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lesnavich's picture

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

KnittingJa9's picture
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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?

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
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Turns out my husband loves it...

jkteschner's picture
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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
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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
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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!

mwebb2609's picture

This makes enough for 8 Bon Maman size jam jars with a couple of spoonfuls left over. I have made this for stocking fillers but having tasted it, I am not sure I like anyone enough to give it away! Absolutely delicious, sweet, tangy and spicey!

auntiebubble's picture
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I agree with DancingDaisy. Not sure about the flavour and a bit too much like baby food. I stuck to the recipe for this batch but next time I'd reduce the amount of apples and increase the cranberries. I'd also increase the amount of ginger. I too hope the taste improves soon. Tastes really cider vinegary.

sarahmckenzie's picture
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Have made this chutney for three years now. It always turns out nice. I make it for Christmas gifts for teachers and sports coaches, and I get asked to make more every year!

I always make sure I have plenty of jars sterilized and ready to fill. I also use the dried cranberries and add them as per the recipe for the last 10 minutes cooking time. You see them swell up as they absorb any excess liquid in the pot.

I find that the color develops with keeping, so I make this about 4 weeks in advance of handing out.

I have recommended this recipe to others, who have also had great success with it. I love making this chutney and my recipients love receiving a jar, or two!!!

julesthenorweegie's picture
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Super tasty!
I just made it this afternoon, and halving the recipe due to lack of enough ingredients, it still got me almost five small jars. I'll give the four full ones away and keep the one that didn't fill up quite myself - result! Mine didn't turn out with the same intense red-colour as the one in the photo, but it certainly tasted festive! I think I will make this again, perhaps even before this christmas :)

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