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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msseahorse's picture

Delicious and extremely easy chutney. Suggest upping the cranberry ratio. Replace eating apples with 500g extra cranberry. Red onions also improve the colour, and you'll probably need slightly more vinegar than suggested (with slightly extra sugar if you do add more vinegar...try an extra 100-200g). Aim for a fairly loose mixture to start, cooked down to a thick consistency. And don't overcook! One hour tops. Wonderful.

honeypossums's picture
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I made my batch early last month and opened a jar yesterday to have with some cheese and crackers. Absolutely gorgeous and fantastically festively red! I can't wait to give them out for presents this year.

I used more red onions than white and would suggest trying to get hold of some red peppercorns just for their colour; they're so pretty. The house did smell like the vinegar whilst cooking, but ignore it because it tastes amazing. I'll be doing this again next year.

jaynestwins's picture

lovely chutney!! very easy to make!!

ardgour's picture
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Brilliantly simple recipe that makes a tasty and unusual chutney. I make this each year to give as gifts and it must be successful as I keep getting the jars back empty with little hints about "if you are making some more"!
If you look in the supermarkets in the few days after Chritmas they often sell off the fresh cranberries very cheap and they freeze well.
I have just used a couple of packs from the freezer that I got for 20p each after Christmas last year.

wonderwoman27's picture
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2nd attempt at making chutney and found this straightforward and easy to make. Timings seem right and a wonderful colour once finished! I filled 4 x 454g jars and had about 1/4 jar left over...so although supposed to leave it for a while to mature, I have tried some on my cheese sandwich today and it was delish!

btw, also agree with the above poster..very strong smell with cider vinegar while cooking which put me off initially, but it was fine afterwards.

tmcgillivary's picture
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Really tasty :)

jillsrecipes's picture

Whne sterilising the jars, would I be correct in assuming that the lids need to be sterilised in the same way?

lerryn's picture

just simmer the lids in a pan for about 5 minutes

honeypossums's picture
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Kaz - I think any peppercorns would be fine, I really wanted to use red ones but I couldn't find them anywhere!

kaz522's picture

Do you think it would be OK to use mixed peppercorns in this recipe or should I use only black ones?

honeypossums's picture
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Made a batch of this yesterday - already looks lovely and red, and tasted great from what I tried, but I'm really worried about this 'sealing' thing. So many different people seem to do it differently.

After sterilising my jars I've sealed them two ways: 1-just screwing the metal lids on and 2-place over the jar top a piece of baking parchment and then screwing the lids on.
Is anyone able to advise on which way is the right way, or better, or anything? I'm panicking about handing them out as gifts and they all being mouldy :(

lerryn's picture

If your lids, jars and chutney are as hot as possible to handle safely…and you cool the filled and sealed jars on the counter (free from draughts)…after 30 minutes tighten the lids again (about ¼ turn)…next morning you will see that the lids have "popped down" showing you that the lid is now airtight. to open a tight lid…just prize the lid slightly with a dinner knife until you hear a little release of air. Hardly any force needed.

cheshirecheese07's picture
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Very easy, and a lovely colour when it's done - great for Christmas presents in pretty jars. I actually added a few frozen raspberries as I hadn't got quite enough cranberries, and also the zest and juice of a couple of oranges - delish!

estellesoden's picture
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Used dried cranberries as I was unable to get them fresh and as mentioned before it did need simmering for more than 50 mins. Very sweet but delicious with hard cheeses.

lamexicana's picture

Kwai, I'm planning to make it today with dried cranberries. Will let you know.

ladyinred's picture

Hi. I notice one person made this chutney with dried cranberries. Has anyone else please. I have masses of apples and was all geared up to make this tomorrow but cannot find fresh or frozen cranberries
Many thanks

carlottapascal's picture
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I was short on ingredients so used a mix of white, brown and dark muscovado sugar, all normal eating apples and white wine vinegar instead of cider vinegar and the result was delicious! Can't wait to cook the next batch with the correct ingredients!

anniokm's picture
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Amazing taste!!!!!!!!!!!!!

granada43's picture
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I made this as little "thank you" gifts for Christmas and what a success it was! Literally everyone returned the empty jars and asked for a refill!! It really is a simple recipe and the taste and flavour is superb! I followed the recipe exactly but mine turned out considerably darker than the illustration. Ive just managed to get some more fresh cranberries but could it be made with dried? If so, what quantity?

biffo_manx_cat's picture

Made this for Christmas presents a couple of weeks or so before Christmas. By the time I wrapped them up they were all a lovely festive pink colour. There was none left for me but I've been told it was lovely. Am going to make another batch so I can try it!

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