Apple & cranberry chutney

Apple & cranberry chutney

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(70 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)

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

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

Tastes great & and is easy to make! Brilliant.

smilingcrow's picture

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

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

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

julia_bakes's picture

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

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.

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

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

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

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 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

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

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

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 :(


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