Apple & cranberry chutney

Apple & cranberry chutney

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(69 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


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



    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



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

  • 450g onion, sliced



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

  • 50g fresh root ginger, finely chopped



    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


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


  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 (132)

jkteschner's picture

Turns out my husband loves it...

jkteschner's picture

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

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

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

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.

claudia21's picture

Some chutneys do taste either very vinagery or sweet when they are first made, but mellow after time which is why they are supposed to be left to mature.

sarahmckenzie's picture

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

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 :)

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

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

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.

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?


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