Apple & cranberry chutney

Apple & cranberry chutney

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(65 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 (128)

niknak1601's picture

Just made my second batch, its so tasty and easy to make. My first batch seems to be getting redder so it looks like the cranberries bleed over time. I also take out the peppercorns before bottling so no-one gets a nasty surprise when eating it.

ridinglilli's picture

Very easy to make and looks and tastes great. Used frozen cranberries which I defrosted overnight Bramley and Royal Gala apples. Need a decent sized pan and enough jars (I didn't have enough jars!!) Definately going to keep jar for me and put one in my parents hamper. Rest will be ideal presents.

clynsdale's picture

I made this today to get ahead for Christmas and it is extremely easy to make. I would say it takes longer than 50 minutes to simmer though. Taste is fantastic - we had this in our cheese sandwiches as couldn't wait until Christmas!

glorious's picture

I made it using cranberrys picked on a bog in Ireland really nice.
It is ok to use frozen It will not make any difference.

craftybeggar's picture

Made this for christmas presents and had a small amount left over with no jar. I'm not a huge chutney fan but had some with cheese and crackers for lunch - its is gorgeous. Definitely keeping one jar for me!

sweetlove's picture

Found fresh cranberries at last today and made this recipe with windfall apples from the garden - looks gorgeous and will make lovely gifts.

she44ila's picture

has anyone tried used frozen cranberries in this recipe. Can frozen be used instead of fresh with the same result?

normandy-tarte's picture

I made this one today... it was easy and when I tasted before bottling up was delicious. I was slightly worried whilst it was cooking as the cider vinegar smelt very strong. This chutney I think will go well with pates as well.


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