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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 Know-how, below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

PER SERVING (25g)

35 kcalories, protein 0g, carbohydrate 9g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

Latest comments and suggestions

Results 21-36

• sue

  11 December 2008

  sue commented on this recipe

  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

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• ohlalalaura

  15 December 2008

  ohlalalaura commented on this recipe

  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.

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• Hinty

  15 December 2008

  Hinty rated and commented on this recipe

  

  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.

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• Josemiphine

  16 December 2008

  Josemiphine commented on this recipe

  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.

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• dannyarmstrong

  18 December 2008

  dannyarmstrong rated and commented on this recipe

  

  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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• 24/7 Kitchen

  19 December 2008

  24/7 Kitchen rated and commented on this recipe

  

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

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• JontyK19

  29 December 2008

  JontyK19 rated this recipe

  

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• Masha

  30 December 2008

  Masha commented on this recipe

  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!

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• Kernow Cook

  11 January 2009

  Kernow Cook rated and commented on this recipe

  

  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.

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• sweet pepper

  12 January 2009

  sweet pepper commented on this recipe

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

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• joanna Watson

  15 March 2009

  joanna Watson rated and commented on this recipe

  

  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!

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• Pixie Whisk

  21 March 2009

  Pixie Whisk rated and commented on this recipe

  

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

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• colette

  14 April 2009

  colette rated and commented on this recipe

  

  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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• cmf-foodfile

  02 July 2009

  cmf-foodfile commented on this recipe

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

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• Yummy stuff

  09 October 2009

  Yummy stuff rated and commented on this recipe

  

  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!

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• Becky

  15 November 2009

  Becky rated and commented on this recipe

  

  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!.

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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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Difficulty and servings

Makes 4 x 500g jars

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 10 mins

Vegetarian

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

PER SERVING (25g)

35 kcalories, protein 0g, carbohydrate 9g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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