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

Comments, questions and tips

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Comments

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vercha's picture
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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
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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
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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
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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
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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.

liprice's picture
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Made this recipe for Xmas presents and ended up having to make more because we ate all the first lot!

joannawatson's picture
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I agree about the need for a longer simmer time - I needed nearly an hour and a half to get the right consistency. Also, had to go to 4 different supermarkets to get cranberries! Well done Waitrose for stocking frozen cranberries all year round!

sweetpepper's picture

I find sugar in chutneys over powering , can I use less sugar than the original amount ?

kernowcook's picture
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This made a lovely batch of chutney and was very tasty even though we started eating it the day it was made. Gave all but one jar away for Christmas presents.

masha86's picture

Hello!
Want to try this recipe, but i have few questions, if you can help, please HELP!

1. Cider vinegra - i live in muslim country and they don't sell vinegras based on alchohol, what can i replace it with?

2. how do you sterilize jars? (this question was earlier before). do you need something special, like tools or smth???

Thank you in advance!

geemtee's picture
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So easy to make,and so good to eat!!!! Goes great with pork, ham and even cheese. Thank you, it looks wonderful too!

dannyarmstrong's picture
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I made this the other evening, and I must say I really enjoyed making it. Very easy with no real fuss.

I couldn't find the 'How To' on how to steralise jars so looked it up, and the easiest way is to wash the jars thoroughly and then place them in an Oven at 140c for 10mins. Remember to take of the seals, I placed these in boiling water for a couple of mins.

Anyway, onto the finished item, another reviewer mentioned the lack of colour, if you wait a day or so the red colour really comes through so be patient. The taste, very very nice considering minimal effort, I was a bit suspicious as alot of chutneys have millions of ingredients.

Perfect with some cheese and biscuits, or even pate...

Highly recommended ,a super xmas prezzie :)

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