Apple & cranberry chutney

Apple & cranberry chutney

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(69 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

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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Ingredients

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

    Apple

    ap-pel

    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
    Apples

    Apple

    ap-pel

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

  • 450g onion, sliced
    Onion

    Onion

    un-yun

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

  • 50g fresh root ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    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
    Cranberries

    Cranberry

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

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.

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Comments (132)

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
5

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
5

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
5

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
5

Amazing taste!!!!!!!!!!!!!

granada43's picture
5

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!

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!

ymthomas's picture
3

This was good but I think needed to be sweeter (might be my fault as I may have had too much apple). I also think the colour was not as good as in the picture and believe the cranberries should be added much earlier in the recipe - maybe half with the apples to cook down and add colour, and then half nearer the end so they stay whole, for texture. Overall good though and very pretty.

jjlawlor's picture
4

very easy and tastes just how you'd expect it to taste - very nice. The appearance and taste does improve within a week so make ahead if you can.

katemitch's picture
5

Made this for Christmas presents and have opened a jar for tasting! Yummy - for my first attempt at chutney I am very pleased.

I only had all cooking apples but next time would use half and half according to recipe as think the eating apples would have stayed firmer but never the less the taste is great, the colour has gone a deep red and it goes with cheeses, pates and even with a hot pork dinner!

Would make again - very easy to do.

glenterrierfan's picture
5

Tried this recipe as an introduction to Chutneys and it's great. I used dried cranberries which were sweetened and 150g sugar but would reduce the sugar further next time. Still very nice and we tried some with cheese after bottling and it was delicious. Love the ginger and peppercorns.

skyeprawn's picture
5

Made it yesterday.Tastes delicious ,I added some coarsely grated orange peel to it which adds a it of zing.I too should have read the comments more carefully ...not enough jars ! Will certainly make this again.

notgingerclare's picture
4

I made this a couple of years ago using frozen cranberries as that was all I could get hold of and although it worked fine the colour wasn't that red initially and it took time to develop. I made it a week ago with fresh cranberries and it went really red as soon as I put them in. I bought 300ml jars and this recipe filled 6 of them. Really easy (apart from all the peeling!) and really tasty.

samstanford's picture

I made this when my sister came to stay for her annual Christmas visit, it was fun to do it together and it tastes and looks fantastic, it made about 6 jam jars worth.

ybeven's picture
5

Just made this and it tastes fantastic. Luckily I didn't have enough small jars so had to use a larger one which wont be given away as a present! I like the idea of using blueberries.

westiewalker's picture
3

I replaced the cider vinegar with distilled malt vinegar and also added half a small red chilli to pep it up a bit and it has turned into one of the best chutneys I have made.

libloos's picture
4

I have made this twice now - the first time I followed the recipe exactly and found the result, although quite nice, too "appley" and strong on the ginger - plus not enough cranberries. So the next time I halved the ginger, doubled the peppercorns and nearly doubled the cranberries and it is delicious. Much more chutney like. Oh and added some raisins too!

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