Apple & cranberry chutney

Apple & cranberry chutney

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(71 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
    Apples

    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
    Apples

    Apple

    ap-pel

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

  • 450g onion, sliced
    Onion

    Onion

    un-yun

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

  • 50g fresh root ginger, finely chopped
    Ginger

    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
    Cranberries

    Cranberry

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

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, questions and tips

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GeorgieRose104's picture
GeorgieRose104
3rd Dec, 2016
3.8
Love this recipe. Made it for the first time to go in Christmas hampers and its yummy... however the colour isnt quite as red as in the image. Im not sure if i left my chutney on the heat long enough once id added the cranberries but its fine anyway. This recipe could be cut by half because it makes soooo much!!!
tartybaker
1st Dec, 2016
5.05
Never made chutney before and really enjoyed making this. It was so easy, no complicated bits involved. I followed the recipe exactly, apart from, not putting any peppercorns in as I don't like them. I used frozen cranberries, defrosted. As soon as I put them in the pot, I had a beautiful festive red colour. I jarred them up in cute little jars and will be putting them in Christmas Hampers. It does taste quite sweet when first made, I would think that the flavour will change slightly while maturing. Just a tip, don't cut your apples too small, else you will end up with baby food like some reviewers have said. I kept mine quite chunky and that is how they remained.
tartybaker123
29th Nov, 2016
5.05
Really enjoyed making this. Stuck to the recipe as I had never made chutney before. As soon as I put my frozen cranberries in it turned a beautiful festive red. It does taste quite sweet when made but that may change. I am going to put them in Xmas hampers. I think it will be a beautiful compliment to savoury.
gail-jones's picture
gail-jones
31st Oct, 2016
5.05
Some of my chutneys are tolerated, some of my jellies are liked, several are dodgy, but this one beats them all to the top of the list as it really works! I posted a photo of my latest batch on to Facebook and now have so many demands for a jar that I am about to make a second batch within a week. Frozen cranberries work perfectly as they are already softened a little in the freezing process and ooze the colour. As to a previous comment, what's wrong with pink? Neighbours provide the apples and get first dibs on the results. In chutney terms this is a doddle and looks so pretty dressed up in a jar with ribbon. Excellent with the Christmas turkey and equally good with pork, dark meat, or spread on a meaty sandwich.
lepetitparfait
1st Jan, 2016
This chutney is absolutely delicious! made it for hampers this year but substituted majority eating apples with a few cooking apples rather than the other way around. I also used frozen cranberries which worked perfectly. Had many family members asking for the recipe, would highly recommend.
winnie810
18th Dec, 2014
Made this for the first time and it is lovely. Having read some of the comments I used two small eating apples and cut the cooking apples into larger chunks. It is quite delicious and is a lovely shade of red.
foodie64mum
7th May, 2014
1.3
We didn't particularly like this chutney, and the colour was a disappointing pink rather than red. I won't bother making it again.
lesnavich
29th Dec, 2013
I followed the recipe exactly and this turned out brilliantly - wonderful sharp, fruity taste.
KnittingJa9
10th Dec, 2013
4.05
It tastes absolutely lovely. I used dark brown sugar and dried cranberries. So the colour, as yet, is nowhere near red. Maybe that will come with time, although I doubt it. I filled 5 400g twist-on jars. Will definitely make it again.
DancingDasi
29th Nov, 2013
Made this chutney last year, recipe definitely suspect, too much like baby food. Modified the recipe this year as follows. Use only 650g cooking apples, 450g eating apples and 450g cranberries. Spot on! Makes 4 x 500g Kilner jars

Pages

acorridan
17th Sep, 2017
Dried or fresh cranberries?
winnie810
19th Dec, 2014
Can anyone recommend the best jam/chutney pot. I have had mine for several years and it has started to stick on one spot. It is fine when I keep stirring gently but am a bit concerned when have to leave simmering.
goodfoodteam's picture
goodfoodteam
22nd Dec, 2014
Hi winnie810 thanks for your question. A preserving pan would be ideal (which is wider at the top to help the liquid evaporate off quickly) and they're also good at preventing the mixture boiling over. However, any large, heavy based stainless steel saucepan would be fine too. Hope this helps. 
emiley90
5th Nov, 2014
Also, normal onions???
goodfoodteam's picture
goodfoodteam
20th Nov, 2014
Any cooking apple or eating apple and normal white onions, thanks.
emiley90
5th Nov, 2014
Hello Any particular eating apple you used?? :)
anita n
7th Jan, 2014
absolutely gorgeous. made this to put in christmas hampers as gifts and everyone said how lovely it was. will definately make again!
Cadburymisshape
20th Nov, 2013
Hi, I've got an open jar of minced ginger that I need to use up, will it work in this recipe? The last time I made chutney I used fresh, but find it hard to grate or whatever. Thanks in advance! :)
misspickledpink
19th Nov, 2013
Hi - does anybody what type of peppercorns I should use? White, pink, black? x
jaime_ella
26th Oct, 2013
Dried or fresh cranberries guys? Thanks in advance! Jaime
debscrow
23rd Nov, 2015
Followed the recipe to the letter then decided it wasn't worth saving 100g of cranberries so added them. Also left them a few minutes longer till they started to burst. Colour is fantastic already as is the taste. Can't wait till Boxing day. Looks just like the picture.
debscrow
23rd Nov, 2015
Used fresh cranberries and let them start to burst, colour and taste fantastic!