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 (131)

sewarren's picture

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

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

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

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

Does anyone know how long this lasts once opened?

Many thanks!

julie5573's picture

Excellent and very easy. Makes lovely presents too!

cr4007's picture

I made this chutney today to give as Christmas presents. This is a really easy recipe to follow if, like me, you are new to making chutney! I halved the quantities and this made enough for 3 medium sized jars. It does take longer than 50 minutes to reduce the liquid though and at the moment it looks pink rather than red as in the picture - doesn't matter though as it tastes delicious. I'll definitely be making this again as I have more cranberries to use up!

vercha's picture

First time I've made chutney, it was a huge success. Gave it away as Christmas pressies (keeping some for myself of course) it was a huge hit, lots of requests for more. Will certainly be making again.

april172010's picture

I used red skinned onions and found the chutney was quite pink before I added the cranberries. I hope that helps. I love the colour and am going to try the same recipe with blueberries as someone else suggested.

sharontrapp's picture

Just made this chutney , looks well, hope it reddens like the picture , took lot longer then 50mins , giving as gifts so hope they enjoy , was easy to make .

jojocherryblossom's picture

this was simple to make i actually found i simmered for the 50 minutes but felt bit panicked at the colour at the end, although i'm hoping the cranberries leak out to deepen the redness, i as alot of other comments have said used more jars - 6 500g in total. Can't wait to give these out as Christmas gifts!

hugaplanet's picture

Very excited,as this turned out beautiful!
Very pleased to of found this site. Thank you!

chockagirl's picture

I made it last weekend and it wasn't that read when I first jarred it but it's darkened over the week. My tip would be try and get the cranberries as evenly distributed as possible as in some of my jars one side is redder than the other where the berries were sparser. Kept some in my fridge and it tastes lovely!
On another recipe someone suggested buying economy beetroot/pickled onions/lemon curd etc as it's cheaper than buying empty jars!

moira29144's picture

This chutney is deliceous and looks good too. I used red onions which helped to make a nice red colour

kharyss's picture

Devonanne - you don't need a canner. Just thoroughly wash out some old jars in soapy water (or put them in the dishwasher) and leave them in the oven on a low heat till they're dry. With the lids - just wash them well. You need to make sure they're the plastic lined ones so the vinegar doesn't react with bare metal - and don't dry them in the oven or they'll melt!
Make sure the chutney and the jars are both warm when you fill them.
You can put a paper waxed disc on top of the chutney if you want to keep them a while (keeps more air out) but if the lids aren't damaged there should be a tight enough seal to keep it fresh.

devonanne's picture

Do you need to have a canner to make this? I have never made anything that goes into jars before :) Would make great Christmas gifts though and would love to give it a try.

bexter129's picture

I made this for all my friends last Christmas, put it into Kilner jars with Festive ribbon around the top and I even found some old spoons on a local antique market which I attached to the ribbon. It made such a pretty gift, everyone loved it. I did, of course, remember to keep some for myself, delicious!.

l-thomson's picture

Made this one last year, it does take longer than 50mins, and i found that it looked redder the longer it simmered for (I may have also bashed one or two of the whole cranberries in the hope that they would transfer colour!) It is an exceptionally tasty chutney, and made lovely pressies tied with a pretty ribbon and vintage christmas tag. One word of warning- anyone hoping it will create a lovely christmassy smell in your home will be disappointed- the cider vinegar scent is overwhelming!

yurrnae's picture

I was going to ask about using blueberries instead of cranberries - so thanks to pip-a-doodle for her comment!

colette_oreilly's picture

Made this morning with frozen cranberries and it taste lovely. It took longer than the 50 mins suggested for reducing the liquid and I couldn't find cooking apples in the States but it does not appear to have affected the taste.


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