Apple & cranberry chutney

Apple & cranberry chutney

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(63 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

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Comments

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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!

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
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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
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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
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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
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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
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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
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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
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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
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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
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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!

dorsetjane's picture

OMG - My very first attempt at chutney, as we have an abundance of cooking apples! So delighted with the outcome. Think I probably cooked it for too long as it did resemble baby food before I put in the cranberries but nevertheless still tasted fab and that's without it maturing for a few weeks. Definitely got the chutney bug now and will be making more - fancy doing Delia's pickled pears next! Great for Christmas pressies and much more fun that Christmas shopping. By the way, don't worry if it's not red, made mine a week or so ago and already turning a beautiful Christmassy red. Store in a cool dark cupboard!!! Good luck all. xx

sewarren's picture
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Made this chutney last year and it was fantastic so had to do more this year but added 600g cranberries to it this year and the colour is stunning.... Very chrismassy....

proofofthepudding's picture
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Never made chutney before, but gave this a go...absolutely delicious! Couldn't wait 'til Christmas, had to break out the oatcakes & cheddar to test it - again & again!
I also found the cranberries took a lot longer to soften & for the chutney to go red, but it eventually did. Great end result.

beccyboo79's picture
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I used fresh cranberies and found that by adding a handfull about 20 minutes before the end of cooking time it allowed them to bleed into the mixture and make it red. I then added the remaining cranberies 10 minutes before the end of cooking time as the recipe stated. It then had the lovely red colour as in pictures above. I found it took about 1 hour cooking time and I needed more jars than it stated. I have also found that ASDA sell 550ml storage jars that are the same as Kilner jars (set of 3) for about £4 so have used these as looks really pretty for presents. One batch fills about 4 of these jars.

sweetasasugarstick's picture
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I've just made this - mine isn't red in the slightest! I left the cranberries cooking for as long as I dared (without them bursting) but they just went quite soft, and none of the colour has seeped through. I'm really hoping it develops.

Still, very tasty so far (the ginger is genius), and very easy to make.

sweetasasugarstick's picture
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Does anyone know how long this lasts once opened?

Many thanks!

julie5573's picture
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Excellent and very easy. Makes lovely presents too!

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