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Apple & cranberry chutney

Apple & cranberry chutney

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(65 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

    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

    Apple

    ap-pel

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

  • 450g onion, sliced

    Onion

    un-yun

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

  • 50g fresh root ginger, finely chopped

    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

    Cranberry

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

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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.

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Comments (128)

kernowcook's picture
5

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
5

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
5

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 :)

josemiphine's picture

After reading the comments on here, i halved the ingredients and i still filled three good sized jam jars. I was a bit worried about the vinegary taste while cooking but the finished chutney tastes really good. Would definately reccomend this recipe.

kayh900's picture
5

I made this today and it is very tasty indeed. I just used cooking apples - not a mixture of cooking and eating apples - as we had lots of these to use up. I also put an extra 100g of cranberries in as people had commented before that it didn't look very red. The chutney looks ruby red and tastes fantastic... (fab with some Dolcelatte) Yum.

ohlalalaura's picture

Made this chuntey this morning - nice and easy but needed a bigger pan as my biggest was overflowing! Will half the ingredients next time. Very sweet but tasty.

huneeebee's picture

I just made this chutney and it looks amazing! I have filled 5 Le parfait 200g jars and a haywards pickled onion jar (500g) and am just sterilising another large jar as there is enough for that too! Looks great as a Christmas gift in a nice jar. SO much better than other recipes I have tried! Thanks x

traceybruch's picture
5

I have made made this recipe, but at the time could not get Cranberries. Substituted with Blueberries and did not cook them for as long as stated for the Cranberries - Only a couple of mins as they are so much softer. I now have a beutiful blue chutney that tastes great with Roast Pork!

soph1eg's picture

I agree that you need to simmer for longer than 50 mins. I'm glad I read the earlier comments about needing more jars.

littlemissmaccas's picture
5

Made this today, should have read the comments about needing more jars as I did not have enough. I was also concerned about the colour as it does not look red enough, hopefully the colour will develop over time. It tastes really nice, made it for Christmas gifts hopefully everyone will like.
When simmering I found it needed just over an hour as it was still watery at 50mins. Found it easy although it is time consuming.

littlemissmaccas's picture
5

Made this today, should have read the comments about needing more jars as I did not have enough. I was also concerned about the colour as it does not look red enough, hopefully the colour will develop over time. It tastes really nice, made it for Christmas gifts hopefully everyone will like.
When simmering I found it needed just over an hour as it was still watery at 50mins. Found it easy although it is time consuming.

kateykoo83's picture

Made a batch of this today and am slightly worried about the colour, it's resembling baby food at the moment (still tastes great)......... Will it get redder over time? Please tell me it will - i've never peeled so many apples in my life!

golesworthy's picture

i used frozen cranberries, stuck the jam jars (washed) in the oven whilst it was cooking to sterilise and now have a lot of jars (more than most recipes i've tried for my xmas hampers) This recipe made me 7 jars (sorta Bonne Maman size) whereas most recipes have made 5. Easy to make, fab colour and little tiny cubes of ginger make a yummy hit. beware of the peppercorns they have a good 'hit' too.

marlisa101's picture

I am planning on making chutney for christmas gifts but have never made it before, it seems to mention sterilising jars in all the reciped ive read, how do you sterilise the jars?

caroleannallen's picture

This was so easy and very tasty I made some more to give away for Christmas prezzies.

sueksmith's picture
3

THis is easy to make, but a bit time consuming. I tasted it and it had a vinegary after taste. I have bottle it and hope it gets better with time

lucyws's picture

Lots of comments about not having enough Jars - how many did you need?

grainger's picture

I too made this to get ahead for Christmas. I found it very easy to make, and left it for 2 weeks before tasting - absolutely delicious! And I don't normally like chutneys! I hope our Christmas guests enjoy it as much as we did.

pippa-may-john's picture

Made this for christmas hampers. I used dried cranberries that i soaked to re-hydrate, its not as red as the picture, but tastes nice ( i don't even like chutneys). Fingers crossed it'll be alright!! I'm sure my mother will tell me if not, lol! Also make sure you have enough jars.

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