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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elizabethspooner's picture

I made this today for gifts but find that the cranberries add a very bitter taste. Will this improve as it matures or did I use the wrong cranberries? I used fresh but perhaps I should have used dry. Can you help ?

frannylou's picture
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This was my 1st attempt at chutney. It was sooo easy to make. I didn't have any cider vinegar so used white wine vinegar and doubled the amount of fresh ginger. I counted the peppercorns in and out!!! Who wants to bite on one of those???? I put a third of the canberries in at the start to make sure I had the beautiful red colour and then just carried on with the recipe. The end result is stunning. The colour is so jewel like and the flavour is wonderful. Decanted it in to kilner jars for gifts and will put a lovely big red bow and label on them. Thrilled to bits. Thankyou Good Food!!!

kim31260's picture
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A lovely way to use up the glut of apples we had this year, tasted it warm and it was delicious though would use more ginger next time.

dragonfly71's picture

Made this last night, used red & white onions but didn't have any root ginger so used ground ginger which has worked equally well.

Was little concerned with the apples not holding shape, but other half says its tastes & looks great!

theaannabelrose's picture

Also - i used almost totally defrosted cranberries and it seems to have worked fine!

theaannabelrose's picture

I halved these ingredients and made just under 1 litre of chutney - i followed the instructions exactly (apart from removing pepper corns before jarring) and it is a lovely red colour just like the example photo. I've made this as a Christmas present for my mum so haven't tried the cooled chutney yet, but had a little try of it when still hot in the pan - tasted lovely and in my opinion not too ginger-y. Very easy for a first time attempt at a chutney/jam!

chutney123's picture

Is it possible to substitute white wine Vinegar instead of Cider? Has anyone tried it?

lerryn's picture

The vinegar is used as a preservative as well as flavouring in this recipe.

superfour's picture

Made this one last year for friends and family. All loved it. A bit sweet for me, would probably add some chilli if i made it again. Also ran it through the magimix for a couple of seconds as it did have some big chunks in. I have just opened the last jar, and is still lovely.

ab30parslass's picture
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yum

daisy1967's picture

I'm waiting for my first attempt at chutney to finish cooking, can't wait to taste it.
I bought loads of jars of basic lemon curd as they were just 22p each, far cheaper than buying jars, but what to do with the large container of lemon curd?

angellibrarian's picture

Hiya - lemon curd mixed with the same amount of double cream and frozen makes delicious icecream!

pgrinnell's picture

Absolutely lovely. Made exactly as the recipe. Only down side is biting on a pepper corn! I will remove these before bottling next time.

sandeepa06's picture
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I made it yesterday and was a bit disappointed at the color. Also, I used the dried cranberries, would that have made a difference? After reading some comments I am really hoping it reddens a bit more.I liked the taste though.

hellethusing's picture
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Tastes great & and is easy to make! Brilliant.

smilingcrow's picture
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Easy to make and quite delicious. This was my first adventure into chutney-making and it went well, with many contented recipients! Used fresh cranberries, but will try with frozen next time... just to see/ taste the difference.

janaskar's picture
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Have never made chutney before and this was my first attempt! Not just I loved it, but also the kids who never eats chutney! It went very well with cheese and also poultry. I made 8 x 250ml jars and only have one left as friends loved it!

euancameron's picture
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Stonking and really easy. You need to let the cranberries burst to get the colour. Excellent and everyone loved it.

julia_bakes's picture
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Made this for gifts at Christmas and had a little bit too much for our jars so we tried some with biscuits and cheese and it was just delicious. It didn't look much like the picture at first - much lighter, but its getter a stronger pinky-red now. I have made dozens of chutneys and it's definitely one of my favourites.

zizy_zizy's picture
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Utterly gorgeous and easy to make. A real hit!! Mine came out looking as red as the photo, so I don't know why some don't? I had to simmer for a bit longer than 50 minutes, maybe 1hr 10m for all the juice to go. I made 6 x 500ml jars and still had a bit left over.

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