Apple & cranberry chutney

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• hugaplanet

  11 December 2009

  hugaplanet commented on this recipe

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

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• jojocherryblossom

  13 December 2009

  jojocherryblossom commented on this recipe

  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!

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• here's hopeing

  15 December 2009

  here's hopeing commented on this recipe

  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 .

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• cevauk

  17 December 2009

  cevauk commented on this recipe

  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.

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• vercha

  18 December 2009

  vercha rated and commented on this recipe

  

  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.

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• cr4007

  19 December 2009

  cr4007 rated and commented on this recipe

  

  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!

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• Darth Tigger

  23 March 2010

  Darth Tigger rated this recipe

  

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• julie5573

  16 November 2010

  julie5573 rated and commented on this recipe

  

  Excellent and very easy. Makes lovely presents too!

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• StephanieM.S

  16 November 2010

  StephanieM.S commented on this recipe

  Does anyone know how long this lasts once opened? Many thanks!

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• StephanieM.S

  19 November 2010

  StephanieM.S rated and commented on this recipe

  

  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.

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• BeccyBoo

  19 November 2010

  BeccyBoo rated and commented on this recipe

  

  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.

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• proofofthepudding

  22 November 2010

  proofofthepudding rated and commented on this recipe

  

  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.

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• warren

  25 November 2010

  warren rated and commented on this recipe

  

  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....

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• DorsetJane

  26 November 2010

  DorsetJane commented on this recipe

  OMG - My very first attempt at chutney, as we have an abundance of cooking apples! So delighted with the outcome. Think I probably cooked it for too long as it did resemble baby food before I put in the cranberries but nevertheless still tasted fab and that's without it maturing for a few weeks. Definitely got the chutney bug now and will be making more - fancy doing Delia's pickled pears next! Great for Christmas pressies and much more fun that Christmas shopping. By the way, don't worry if it's not red, made mine a week or so ago and already turning a beautiful Christmassy red. Store in a cool dark cupboard!!! Good luck all. xx

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• lib

  29 November 2010

  lib rated and commented on this recipe

  

  I have made this twice now - the first time I followed the recipe exactly and found the result, although quite nice, too "appley" and strong on the ginger - plus not enough cranberries. So the next time I halved the ginger, doubled the peppercorns and nearly doubled the cranberries and it is delicious. Much more chutney like. Oh and added some raisins too!

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• westiewalker

  02 December 2010

  westiewalker rated and commented on this recipe

  

  I replaced the cider vinegar with distilled malt vinegar and also added half a small red chilli to pep it up a bit and it has turned into one of the best chutneys I have made.

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• bev

  09 December 2010

  bev rated and commented on this recipe

  

  Just made this and it tastes fantastic. Luckily I didn't have enough small jars so had to use a larger one which wont be given away as a present! I like the idea of using blueberries.

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• Sam Stanford

  12 December 2010

  Sam Stanford commented on this recipe

  I made this when my sister came to stay for her annual Christmas visit, it was fun to do it together and it tastes and looks fantastic, it made about 6 jam jars worth.

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• notgingerclare

  13 December 2010

  notgingerclare rated and commented on this recipe

  

  I made this a couple of years ago using frozen cranberries as that was all I could get hold of and although it worked fine the colour wasn't that red initially and it took time to develop. I made it a week ago with fresh cranberries and it went really red as soon as I put them in. I bought 300ml jars and this recipe filled 6 of them. Really easy (apart from all the peeling!) and really tasty.

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• skyeprawn

  16 December 2010

  skyeprawn rated and commented on this recipe

  

  Made it yesterday.Tastes delicious ,I added some coarsely grated orange peel to it which adds a it of zing.I too should have read the comments more carefully ...not enough jars ! Will certainly make this again.

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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 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, sugar 9g, salt 0 g

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